Classic hummus
Smooth, whipped, lemony hummus made with tahini and ice cold water, the way the best hummus shops do it.
Make this once, then cook it into 20 different dishes.
- Time30 min
- LevelEasy
- Costabout £0.40 a head
- Makesabout 740 g, enough for 8 portions as a dip or spread
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the drained chickpeas, water and bicarbonate of soda in a pan. Bring to the boil and simmer for 15 to 20 minutes, until the chickpeas are very soft and break easily when squeezed. Skim off any skins that float. Drain.
20 min - 2
In a food processor, blitz the tahini, lemon juice, garlic and salt for 1 minute until thick, pale and creamy. Scrape down the sides.
- 3
Add the warm chickpeas and cumin and blend for 2 to 3 minutes, scraping down the bowl now and then, until very smooth.
- 4
With the motor running, add the ice cold water a tablespoon at a time until the hummus is smooth, light and fluffy. You may not need all of it.
- 5
Taste and add more salt or lemon juice if needed.
- 6
Spoon into a shallow bowl, swirl the top with the back of a spoon and drizzle with the olive oil.
About classic hummus
Hummus is a smooth, creamy dip made from cooked chickpeas, tahini, lemon juice, garlic and olive oil. It is eaten across the Middle East as part of a mezze spread, served with warm flatbread, falafel, grilled meat or roast vegetables, and it also makes a good sandwich spread.
The texture is everything. The best hummus is pale, very smooth and almost whipped. Four things get you there: soft chickpeas (cooked briefly with bicarbonate of soda), blending the tahini, lemon and garlic first until fluffy, a long blending time, and a few spoonfuls of ice cold water.
This batch uses two tins of chickpeas and makes about 740 g. It is vegan, gluten free, dairy free, egg free and nut free. Hummus contains sesame from the tahini, which is a separate allergen, so it is not suitable for anyone with a sesame allergy.
Tips
- Cooking the chickpeas with bicarbonate until they fall apart is the secret to very smooth hummus, even from tinned. Skim off the skins that float to the top.
- Blend the tahini, lemon and garlic first. This whips them into a pale cream, which makes the finished hummus lighter.
- Use ice cold water, a spoonful at a time. It lightens the texture, whereas warm water makes it heavy.
- Raw garlic can taste harsh and gets stronger as the hummus stands. Use 1 clove for a mild hummus, or soak the garlic in the lemon juice for 10 minutes first.
- From dried chickpeas: soak 200 g overnight, then simmer with 1/2 teaspoon bicarbonate of soda for about 1 hour until very soft.
- To serve, top with paprika, chopped parsley, whole chickpeas or a spoonful of harissa.
Storing and freezing
Keep in a covered container in the fridge for up to 5 days, with a thin layer of olive oil on top. It can be frozen in a tub for up to 3 months. Thaw it in the fridge and stir well before serving.
Dishes you can make with classic hummus
Tikka Chicken Koftas with Hummus and Flatbreads
EFNFHPHummus and Roasted Vegetable Flatbread Pizza with Za'atar
VGVDFWarm Pitta Mezze with Hummus, Olives and Cucumber
VGVDFHummus Bil Lahme (Hummus Topped with Harissa Spiced Lamb)
DFEFNFChermoula Roast Cauliflower on Hummus with Quinoa
VGVGFHummus bil Lahme (Hummus with Spiced Lamb)
DFEFNFMsabbaha (Warm Chickpeas on Hummus)
VGVEFHumus Kavurma (Turkish Hummus with Spiced Beef)
EFNFChicken Souvlaki Pittas with Hummus and Tzatziki
NFHummus Flatbread Pizza with Roast Peppers and Olives
VGVDFHarissa Chicken and Hummus Wraps
DFNFHummus Deviled Eggs
VGFDFQuestions
How do I make hummus really smooth?
Cook the chickpeas with bicarbonate of soda until they are very soft, blend the tahini, lemon and garlic first, then add the chickpeas and blend for 2 to 3 minutes. Add ice cold water gradually. A powerful blender or food processor helps.
Is hummus vegan and gluten free?
Yes. Classic hummus is made from chickpeas, tahini, lemon, garlic and olive oil, so it is vegan, vegetarian, gluten free, dairy free and egg free. Check labels on tinned chickpeas and shop bought tahini.
Is hummus nut free?
It contains no nuts or peanuts. It does contain sesame in the tahini, which is a separate allergen. Some tahini is made in factories that also handle nuts, so check the label if you have a nut allergy.
Can I make hummus without tahini?
You can, but it will not taste like classic hummus. Replace the tahini with 3 tablespoons of extra olive oil and a little more lemon juice. This is useful for anyone with a sesame allergy, as long as the rest of the ingredients are suitable.
Why is my hummus grainy or too thick?
The chickpeas were not soft enough, or there was too little water. Cook them longer with bicarbonate of soda, blend for longer and add ice cold water a spoonful at a time until smooth.
Can I freeze hummus?
Yes. Freeze it in an airtight tub for up to 3 months. Thaw in the fridge overnight and stir well, adding a little cold water or lemon juice if it looks dry.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.