by Hummus would have to be my go-to dip. It’s quick and easy to make and, what’s more, it’s a very versatile dip. It can be served with vegetable crudités and crackers as an appetiser, spread onto flatbreads to eat as a snack or light meal, or even served as part of a main meal with some grilled lamb koftas and a salad. I make it so often that I tend to keep tins of chickpeas on standby in the pantry so that I can whip up a batch at short notice.
Purists might disagree with the recipe below which uses tinned chickpeas and ready-made tahini. You could go the Ottolenghi route and make a fabulous hummus which requires you to first soak the dried chickpeas overnight, and to then cook them for up to 40 minutes until they have softened sufficiently before you can whizz them with a generous amount of tahini. Or you could go the Thermomix route and make your tahini from scratch with toasted sesame seeds to give your hummus a lovely nutty aroma.
But for a speedy route to a delicious dip, this is my favourite recipe:
Hummus lends itself well to lots of variations, and I often like to add some parsley, mint or coriander (cilantro) along with the rest of the ingredients, and/or some finely chopped red chilli for a spicy kick.
What is your favourite dip?
Homemade Hummus
Ingredients
- 2 tablespoons natural yoghurt
- 2 tablespoons tahini
- 3 tablespoons extra virgin olive oil
- 1 garlic clove
- ½ to 1 lemon, juiced
- 400 g (14 oz) canned chickpeas
- sea salt
- white pepper, freshly cracked
Instructions
- Place all of the ingredients in the bowl of a food processor.
- Blitz until the mixture is smooth and creamy.
- Taste for seasoning and season with sea salt and freshly cracked pepper.
- You might want to add more yoghurt and/or lemon juice, to taste.
Kitchen Notes
CONVERSIONSTo convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
Yum! I love hummus 🙂 it’s great swirling other things like harissa or homemade pesto through it too! so delicious.
I love the sound of adding harissa or pesto. That’s a great way of making slightly different dips for a large gathering. Thanks for the idea!
One of my favorites, too. But I prefer using white beans instead of garbanzos. They create a much smoother, softer dip, instead of somewhat dry and mealy. Try it some time and see what you think! Lovely photos!
Thanks, mimi! Are you referring to cannellini beans? I’ve tried them in dips before and they are really lovely 🙂
I am definitely a canned chickpeas and ready made tahini girl too when it comes to making hummus. Ottolenghi is a genius and I am sure that using dried soaked chickpeas and home made tahini elevates this simple dish, but sometimes you want to make something quick that hits the spot. My finishing touch is a swirl of extra olive oil and a dusting of cayenne pepper or za’atar…
I’m with you! When I have the time and remember to do so, I don’t mind soaking beans overnight. But opening a tin is so much quicker and the end result is just as good, I think 😉 I should remember to use cayenne pepper for dusting next time – I like to add a spicy touch to my hummus!
Thanks for this quick and easy recipe! I will never buy hummus from the supermarket again!
I LOVE how easy and delicious this is!! Sounds perfect!