Homemade hummus

Creamy, fragrant and ready in 5 minutes, homemade hummus is nothing like the shop-bought kind. This chickpea purée with tahini and lemon is rich in plant protein and fibre, perfect for spreading, dipping with raw vegetables or slipping into a wrap. Inexpensive and foolproof with a blender.

Preparation: 10 min  |  Cooking: 0 min  |  Servings: 6  |  Difficulty: Very easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 165 kcal · 5 g protein · 9 g carbohydrate · 11 g fat

Ingredients

• 1 tin of chickpeas
• 2 tbsp tahini (sesame paste)
• 1 lemon
• 1 clove of garlic
• 3 tbsp olive oil
• 1 tsp cumin

Method

1. Drain and rinse the chickpeas (keep a little of their liquid).
2. Put all the ingredients in a blender with a pinch of salt.
3. Blend until smooth, adding a little water or chickpea liquid to adjust the texture.
4. Pour into a bowl, drizzle with olive oil and sprinkle with paprika.

Nutritional benefits

Hummus is an excellent source of plant protein and fibre thanks to the chickpeas, which gives it good staying power and a low glycaemic index, ideal for a snack that keeps you going. The tahini provides calcium and healthy fats, and the olive oil monounsaturated fatty acids. It is a far more nutritious alternative to industrial dips and crisps, especially with raw vegetable sticks. Naturally vegan and gluten-free.

Variations and substitutions

• With beetroot, roasted pepper or herbs for different colours and flavours.
• Lighter: reduce the oil and tahini, and thin with water.
• Spicy: add chilli or smoked paprika.
• Without tahini: replace with almond butter or a little more olive oil.

Storage and making ahead

Hummus keeps for 4 to 5 days in the fridge in an airtight container, with a drizzle of oil on top to stop it drying out. Handy to make ahead for healthy snacks and nibbles all week.

💡 Good to know

For ultra-creamy hummus, remove the thin skins from the chickpeas (or use very well cooked chickpeas) and add an ice cube while blending: it lightens the texture. Perfect with carrot and cucumber sticks.

Read also

Discover more vegetarian recipes · vegan recipes · gluten-free recipes · low GI recipes · lactose-free recipes.

The foods in this recipe: chickpeas · tahini · lemon · garlic · olive oil.

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