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A deliciously easy to make homemade houmous that you can make in minutes – the perfect savoury snack dip, and my absolutely favourite

When I say I am addicted to houmous, I am not joking. It’s by far one of my favourite things in the world to eat, and making it at home is just so easy… I hope you love it as much as I do.

Chickpeas

When it comes to houmous, the classic and main ingredient is chickpeas. Some people, genuinely, may not know this. But chickpeas = houmous! It’s a classic method to make houmous, and I know some people use other beans like cannellini beans, but it’s chickpeas for me.

When making houmous, I just use a tin of chickpeas from the cupboard as they’re ready to use, ready to blend, and have the chickpea water in the tin which is also an important ingredient in a good houmous.

I buy the 400g standard sized tin of chickpeas to make this amount of houmous, so if you want to make a larger batch to serve a crowd, or freeze in portions, just multiply up based on the tins of chickpeas you are using.

Ingredients

For the rest of the houmous, there’s a few ingredients but they’re all easy to find. The classics are salt and pepper for seasoning, and garlic because I adore adding it to my houmous. The garlic is optional however.

The main core ingredients otherwise are lemon juice, tahini, olive oil, and the chickpea water from the tin. I know some of these may sound a little odd to you, but trust the process.

I use equal amounts of lemon juice (you can use fresh from a lemon, or a bottled lemon juice), and then tahini. Tahini is easy to find in all supermarkets these days, so google it if you are unsure.

Texture

The olive oil and chickpea water are designed for the texture of the houmous, and how much you add depends on how you want the consistency of your houmous to be. I would recommend using olive oil above another oil as it adds an extra luxury to the houmous that I adore.

I add my drained chickpeas, lemon juice, tahini, garlic, salt and pepper to a powerful blender or food processor and blend it slightly until its starting to smooth out. At this point, I drizzle in the olive oil and chickpea water whilst blending to make sure it’s incorporating properly.

If you want a slightly textured houmous, then feel free to add a small amount or just add a lot less compared to I do, but if you want it really smooth, how I like it, then add as much as you want, just make sure it’s mixed in well.

How to serve

I serve my houmous in a little bowl, and I swirl in an extra small drizzle of olive oil, and I sprinkle on a little paprika, and sometimes sumac as well. I find it adds a nice look to the houmous, as well as a nice little hit of flavour.

I love to serve mine with some fresh cold vegetables as you can see in the photos, with pitta bread chopped up, with tortilla chips… you can use whatever you want to serve this houmous, it’s entirely up to you.

Flavour swaps

This recipe is obviously for a basic houmous, the classic and best, however… if you want to flavour it, I’ve got your back.

To make it sweet chilli flavoured, you can blend in 1-2tbsp of sweet chilli sauce in place of some of the olive oil and chickpea water. You want to replace some of the other wet ingredients so you don’t make the houmous too thin.

Another delicious flavour is adding 150g of roasted red peppers into the beginning of the blend, and removing the olive oil in the recipe. It makes it SO tasty, trust me.

Tips and Tricks

I use this food processor in my recipe
This will last for 3 days in the fridge
You can freeze this in portions for 3+ months