The Best Homemade Hummus

This creamy hummus takes around 10 minutes to make, uses simple ingredients and freezes beautifully in portions for easy meal prep.

Hummus is one of those kitchen staples I always like to have in the fridge. It makes a quick breakfast or snack, adds something creamy to a grain bowl or salad, and is an easy way to make a simple lunch feel a little more substantial.

Making it yourself is surprisingly quick, and there is one small trick that makes a noticeable difference: ice. Adding a handful of ice cubes while the chickpeas are blending helps create an exceptionally smooth and creamy hummus.

I usually make a batch at the weekend and keep it in the fridge for the week, with a few portions tucked away in the freezer. It is one of those small preparations that pays off throughout the week.

Ingredients

240g cooked chickpeas (1 tin), drained, liquid reserved
½ cup ice cubes or cold water
2 to 3 tbsp tahini
1 tbsp olive oil
1 large garlic clove
Juice of ½ lemon
1 tsp ground cumin
Pinch of smoked paprika
Fresh coriander or parsley, optional
Salt and pepper, to taste
Sumac and olive oil, to garnish

Method

Add the chickpeas, ice cubes or cold water, tahini, olive oil, garlic, lemon juice, cumin and smoked paprika to a food processor. Blend until very smooth, adding a little extra reserved chickpea liquid or water if needed to loosen the mixture.

Taste and adjust the seasoning, adding more lemon, salt or tahini to suit.

Spoon into a serving bowl and finish with a drizzle of olive oil and a sprinkling of sumac. Add fresh coriander or parsley if using.

How to store homemade hummus

Store hummus in an airtight container in the fridge for up to 5 days.

It also freezes very well. Divide into individual portions and freeze for up to 3 months. Defrost in the fridge and give it a good stir before serving.

Ways to change it up

Once you have the basic recipe, there are plenty of ways to make it your own. Try swapping the chickpeas for cannellini beans and finishing with dukkah, or blend through roasted beetroot, carrot, roasted pepper or roasted garlic.

For something with a little more heat, try roasted carrot with harissa, or jalapeño and coriander. A drizzle of harissa over the top makes a particularly good spicy, smoky finish.

I also love topping hummus with quick pickled red onions for a little extra colour, crunch and acidity.

Serve it as a dip with crackers and vegetables, spread it through a sandwich or wrap, spoon it over a grain bowl, or serve it alongside a Mediterranean tray bake.

This is one of the everyday staples from my Mindful Meal Prep System, designed to give you a few useful things in the fridge and freezer that can be mixed and matched throughout the week.