Classic Hummus
While there are countless delicious takes on hummus, including my own white bean version, there’s something about the humble chickpea that makes me come back to this classic recipe time and time again.
For me, making hummus from scratch isn’t about chasing authenticity but about making it the way my husband and I love it: with plenty of garlic, a generous splash of extra virgin olive oil, and a sprinkle of chilli flakes and chopped parsley. If you’re not a huge garlic fan — or not an introverted academic who keeps away from people (just kidding) — feel free to dial it down. You’ll survive, and so will everyone around you.
Prep time: 5 minutes | Serves: 4 | Plant points: 4+
Ingredients
400g tin/carton of chickpeas in water, drained
3 cloves of garlic
1 lemon, juiced
1 tbsp tahini paste
1 tbsp extra virgin olive oil
Water (as needed, I used about 1 tbsp)
Salt, to taste
Chilli flakes (optional)
Chopped parsley for garnish (optional)
Method
Add the chickpeas, garlic, lemon juice, tahini paste, extra virgin olive oil, and a pinch of salt to a food processor or blender.
Blend until smooth, scraping down the sides as needed.
Adjust the consistency by adding water a little at a time until you reach your preferred thickness. Taste and adjust the seasoning with more salt if needed.
Sprinkle with chilli flakes and garnish with chopped parsley if using, and serve with some extra virgin olive oil drizzled over it. Store any leftovers in an airtight container in the fridge for up to three days.
Why It Works
Easy, quick, versatile, and packed with nutrients! Chickpeas are a fantastic source of fibre, vitamins, and minerals, not to mention plant-based protein. Paired with the healthy fats from extra virgin olive oil and tahini, this hummus makes a satisfying, filling addition to snacks, salads, or side dishes.
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