Homemade Hummus


  • 400g can chickpeas, drained and rinsed
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons tahini
  • 1 1/2 tablespoons lemon juice
  • 1 clove of garlic, crushed
  • 1 teaspoon salt
  • 1/2 teaspoon finely ground black pepper
  • paprika, optional
  • parsley, optional


  1. Place all ingredients in the food processor.
  2. Blend for 1-2 minutes or until smooth.
  3. Scrape down the sides of the bowl and repeat for a further 30 seconds.
  4. Sprinkle with paprika and finely chopped parsley.
  5. Store hummus in only-ins doubleReplace replaceWithoutSep” id=”41″ data-gr-id=”41″>fridge for up to one week.


To make your hummus even smoother you can remove the skins from the chickpea by pinching them off.