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Easy hummus
This homemade hummus is deliciously creamy and made using just five ingredients. It's quick and easy to make and sure to impress a crowd. We love to top ours with pickled onions, crunchy Kala chana and a drizzle of extra virgin olive oil. Serve with crusty bread or warm pittas.
Print recipe
Serves 4-6
Vegetarian
Dairy-free
Gluten-free
Vegan
Ingredients
- 3 garlic cloves, whole with skins on (or a whole bulb, see below)
- 1 x 400g tin of Kala chana, drained
- 1 tbsp olive oil
- 1 x 400g can of chickpeas, drained
- Juice of ½ lemon
- 3 tbsp tahini
- 2 tbsp extra virgin olive oil
- ½ tsp sea salt
- 2 ice cubes (optional)
For the pickled onions:
- 1 red onion, sliced
- Juice of 1 lime
- 1 tsp sea salt
To serve:
- ½ tsp cumin seeds, toasted
- 1 tbsp extra virgin olive oil
Cooking instructions
- Preheat the oven to 140°C/120°C fan/Gas 1. Wrap the garlic cloves in tin foil and gently roast in the oven for about 2 hours or until completely soft and tender – it’s easier to do this with a whole bulb and you’ll have lots of extra roasted garlic for other recipes!
- While the garlic is cooling slightly, increase the oven to 200°C/180°C fan/Gas 6. Spread the Kala chana out on a baking tray, drizzle with the olive oil and roast for 10-15 minutes or until golden and crisp. Set aside to cool.
- For the pickled onions, add the sliced onion to a bowl with the lime juice and salt. Scrunch together and set aside to lightly pickle, tossing together every so often.
- Squeeze the soft garlic from the papery skins into a small food processor (or if you have a whole bulb, squeeze out 3 cloves).
- Add the chickpeas, lemon juice, tahini, extra virgin olive oil and salt and blitz until smooth. For a super creamy hummus, blitz in the ice cubes.
- Spread onto a plate and top with the pickled onions and crispy Kala chana, then finish with a few toasted cumin seeds and a drizzle of extra virgin olive oil. Serve with crusty bread and enjoy!
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- 57-61 Commercial Way, Woking, Surrey GU21 6HN
- 020 7352 2442
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