Classic hummus

Classic hummus

Vegan Goodness
Jessica Prescott

The delicious and nutritious vegan staple with infinite variations.


Quantity Ingredient
250g cooked or tinned chickpeas
2 garlic cloves, peeled
1-2 tablespoons tahini
1/2 lemon, juiced
splash olive oil
1 teaspoon ground cumin
1/2 teaspoon sea salt


  1. Blend the ingredients together with a splash of water until well combined. Continue to blend, adding water a little at a time, to the desired consistency (more water will make your hummus creamier). Season to taste
  2. Enjoy immediately or store in a clean, airtight container in the fridge for up to 5 days. I find it tastes best the next day, so if I am making it for a picnic or dinner party I always try to make it the day before.

Alternative flavours

  • Try adding some of the following if you need a change from your usual hummus flavour or if you have some spare veggies that need using up:

    Beetroot (beets) – red or yellow, roasted or boiled

    Pumpkin (squash) – roasted or boiled

    Any kind of leafy green – spinach, kale, coriander (cilantro), parsley

    Olives – 10–20 pitted black olives

    Sweet potato – roasted or boiled

    Sweet (bell) peppers – any colour, slow-roasted or pickled taste best

    Superfood powders – turmeric, spirulina (combine with a little water first)

    Semi-dried tomatoes or sun-dried tomatoes

    Make your hummus with white beans instead of chickpeas.

    The world is your chickpea my friend...

It’s delicious on…

  • I don’t even know how to begin listing the ways in which you can enjoy this. For starters, with crackers, in a sandwich, with mashed or baked potatoes, in any burger, with my Falafels…
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