Hummus, a delicious Middle Eastern dip made from chickpeas, is a very good source of protein with 8g per 100g. It also contains tahini, olive oil, and lemon juice, which bring a wealth of nutritional benefits including calcium, healthy fats, and antioxidants. For the best tasting hummus, we recommend soaking your own chickpeas the night before. You can also cook chickpeas in bulk and freeze.

Basic Hummus (Serves 6-8 as a starter with pitta or flatbreads)

  • 480g chickpeas (250g dried chickpeas soaked overnight and cooked as below, or 2 x cans, drained)
  • 4 tsp tahini (sesame paste)
  • Juice of one lemon
  • 1 tsp crushed sea salt
  • 6 tbsp extra virgin olive oil
  • 2 garlic cloves, crushed
  • Paprika (optional)
  • Coriander or parsley leaves (optional)


  1. Soak the dried chickpeas overnight in cold water (skip this step if using tinned chickpeas).
  2. Drain and rinse chickpeas.
  3. Fill a pan with water, add a pinch of salt, bring the chickpeas to the boil and then simmer for 40 min - 1 hour until your chickpeas are soft.
  4. Once cooked, drain, keeping the water (it will come in handy shortly).
  5. Tip the chickpeas into a food processor, blender or bowl to use with a stick blender.
  6. Add the tahini, crushed garlic, salt, lemon juice and seven tablespoons of the cooking water.
  7. Blend away and slowly pour in the oil while mixing.
  8. After mixing, adjust lemon juice, olive oil and salt to taste.
  9. When the mixture is smooth, tip it into a serving dish.

To serve drizzle with some more extra virgin olive oil and sprinkle with paprika, finely chopped coriander or parsley leaves.