Snacks
Middle Eastern
Middle EasternHummus
Creamy chickpea dip in three forms. Basic blitzes a tin in minutes, while Ultimate cooks dried chickpeas and skins them for the silkiest, restaurant-smooth result.
Vegetarian
Vegan
Gluten-free
Dairy-free
Nut-free
Budget version
A tin of chickpeas blitzed with garlic, lemon and oil in five minutes.
Per serving£0.30
Total cost£1.20
Time5 min
Ingredients for 4
- 400 g tinned chickpeas , drained
- 1 tbsp tahini
- 1 clove garlic , crushed
- 1 lemon , juiced
- 2 tbsp vegetable oil
- salt , to taste
Method
- Drain the chickpeas, reserving a splash of the liquid.
- Add the chickpeas, tahini, garlic, lemon juice and oil to a food processor.
- Blitz until smooth, loosening with a little chickpea liquid if needed.
- Season with salt and blitz again, then scrape into a bowl to serve.
Equipment
The three ways, side by side
Budget
A tin of chickpeas blitzed with garlic, lemon and oil in five minutes.
Better
Tinned chickpeas simmered briefly with bicarb for a smoother dip, finished with good olive oil and cumin.
Ultimate
Dried chickpeas cooked and skinned, whipped with premium tahini, ice water and warm spices for a silky Levantine dip.
