Our hummus recipe is super creamy, healthy and delicious. Its blend of chickpeas, tahini, garlic, olive oil and lemon juice provides a rich blend of nutty, earthy and tangy flavours. The key ingredient in our recipe is ground black pepper, which adds a subtle touch of warmth and spice - perfect for a summer barbecue or a light lunch with fresh, warm flatbread for dipping.
Although hummus has its origins in the Middle East, it has been deeply embraced in Turkish and Cypriot cuisine - every restaurant has it as part of a meze (appetiser). It is often served with a drizzle of olive oil and a sprinkling of sumac, pul biber and chopped parsley to add earthy and fresh flavours, as well as some heat. However, these toppings are optional and this recipe works easily without them.
You would need a food processor to achieve a creamy texture and have an easier time making hummus. You can add a little more water to make it creamier, a bit more tahini for a nuttier flavour, or a splash more lemon juice if you want more sharpness - this recipe is yours to make your own.
It is best to invest in a high quality tahini and to stir it very well if it has settled to ensure even distribution of the oil and ground sesame. Low quality tahini can be quite oily and runny, making it difficult to use - we recommend avoiding it. We also use extra virgin Cypriot olive oil, which has a peppery finish, but you can use any that you prefer.
Although garlic is a key ingredient you can use less if you prefer, but you may need to adjust the quantities of the other ingredients (like water) to compensate. Placing the tinned chickpeas in the fridge in advance avoids having to chill the hummus after preparation.
Serves 4 as a side | Preparation time: 10 minutes | Additional time for chilling
Ingredients
Hummus | |
400g (240g drained weight) tinned chickpeas, washed well and strained | 2 tbsp tahini |
50ml extra virgin olive oil | 2 large garlic cloves |
50ml lemon juice | ¼ tsp salt, or as desired |
2-3 tbsp water | ¼ tsp ground black pepper |
To serve | |
Extra virgin olive oil | Pul biber |
Sumac | Finely chopped parsley |
Method
Place all the ingredients in a food processor and blend until thick and creamy.
Serve chilled with a drizzle of olive oil and sprinkling of sumac, pul biber and chopped parsley.