It’s time to skip the store-bought hummus and making your own homemade version. Trust me, making your own hummus is so easy and a lot tastier.

Using good quality extra virgin olive oil, fresh lemon juice, garlic and herbs make this dish a real game changer. And so versatile, you can use it as a dip for fresh veggies or crisps and pita bread, or as a spread for sandwiches; I also like to add hummus to cold or warm roast and ham.


  • 500g canned chickpeas (drained and rinsed)
  • 2 heaped tbsp tahini (sesame seed paste)
  • 100ml extra virgin olive oil
  • juice of one lemon
  • 2 garlic cloves (crushed)
  • 1 small red chilli (finely chopped) or 1 tsp dried chilli flakes
  • a small bunch of fresh coriander (finely chopped)
  • salt and fresh ground pepper to taste
  • 100-150ml cold water


Drain and rinse the chickpeas.

Place chickpeas, tahini, olive oil, lemon juice, crushed garlic, chilli, salt and pepper and 100 ml cold water in a food processor and blend to a creamy purée. Add more water if you need to get a creamy consistency.

Stir in the fresh coriander (reserve some for the top of the hummus as a decoration).

Turn it into a serving plate, drizzle with some extra virgin olive oil and sprinkle with fresh coriander.

Why should you eat chickpeas?

Chickpeas have a number of healthy benefits such as:

– high in fibre, which helps to keep blood glucose lever lower
– full of iron, phosphate, calcium, magnesium, zinc and vitamin K, these all contribute to building and maintaining bone structure and strength
– the high fibre, potassium, vitamin C, and vitamin B-6 content all support heart health
– contains selenium which could prevent inflammation and decreases tumour growth rates in your body

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