Quick and Easy Hummus Recipe


Quick and Easy Hummus Recipe

  • Servings: 2-3
  • Difficulty: Easy
  • Print

Hummus with accompaniments


  • 400g tin of chickpeas, drained
  • 2 cloves of garlic, roughly chopped
  • 1T tahini or sesame seeds
  • 2t ground cumin
  • Juice of half a lemon
  • 2 – 4T extra virgin olive oil
  • Pinch salt
  • 1 – 2T plain yoghurt (optional)

Optional for serving:

  • Nachos/tortilla chips or pita bread
  • Sun-dried tomatoes, sliced
  • A mix of chopped cucumber and plain yoghurt
  • Feta cheese, chopped into cubes
  • Baby spinach or a mix of green herbs e.g. rocket, basil, mint, nasturtium leaves


Place the chickpeas, garlic, tahini or sesame seeds, cumin, lemon juice, salt and 2T of the olive oil into a blender or a bowl (if you are using a hand-held blender). Start blending into a rough paste, adding more olive oil if it is too thick.

If you would like to thin and lighten it further, you can blend in some plain yoghurt – just keep blending until you get a consistency you like. Taste and add extra lemon juice, cumin and/or salt to your preference.

If you are having it as a meal, you can serve it with something to spread it on, like nachos or pita bread, and a selection of things to top it with, like sun-dried tomatoes, feta, a mix of chopped cucumber and plain yoghurt, and a selection of greens.

Hummus will keep in the fridge, covered, for 2 – 3 days, so feel free to double up the recipe and use the left-overs in different ways.

Other ways to serve hummus:

  • Simply with chips or nachos to scoop it up
  • On a sandwich topped with any of the above or anything else that takes your fancy
  • In a falafel with meat, pickles and grilled aubergine
  • With crudités like baby carrots, sugar snap peas, celery sticks and baby tomatoes
  • With fruit – it’s particularly delicious with apple slices


© Alexandra Lawrence and Inspired Nourishment, 2014




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