My Hummus


Having Greek blood (and tasted just about every hummus around), I have made this hummus for years, always varying it until perfection was reached.

I make this hummus throughout the year, serve it with crudites, spead on toast, serve with pita bread and even dip our pizza wedges in it.  It is so versatile, tasty and very easy to make.  It is also packed with fibre, is also anti-inlammatory.  Here’s what Healthline have to say about it :

Hummus is packed with healthy ingredients that may help combat chronic inflammation.

Olive oil is one of them. It’s rich in powerful antioxidants that have anti-inflammatory benefits.

In particular, virgin olive oil contains the antioxidant oleocanthal, which is believed to have similar anti-inflammatory properties as common anti-inflammatory medicines (4Trusted Source, 5Trusted Source, 6Trusted Source).

Similarly, sesame seeds, which make up tahini, may help reduce markers of inflammation in the body like IL-6 and CRP, which are elevated in inflammatory diseases like arthritis (7Trusted Source, 8Trusted Source).

Moreover, many studies have shown that consuming a diet rich in legumes like chickpeas reduces blood markers of inflammation.

Let me preach no longer, and allow this heavenly dip to reach your palette swiftly and surely.  So, let’s commence with the fast process !


  • 1 tin or jar of chickpeas (washed and drained)
  • 2 cloves fresh garlic
  • 1½ tbsps raw tahini
  • juice of one fresh lemon
  • 3 or 4 tbsps extra virgin olive oil
  • 1/4 teaspoon of ground cumin
  • salt to taste (this is a key ingredient – so don’t omit this unless you have to)
  • about 4 tbsps water (or more, depending on how thick or thin you want it)
  • garnish of freshly chopped coriander or parsley


Place the garlic in the blender and process until very finely chopped. Then add the chickpeas and continue to process until well broken down.

Now add the tahini, and process further.  Then add the salt, cumin the lemon and oil, and the water bit by bit, until a thick paste is formed.

Now, if you wish to have a thinner consistency, gradually add more water, a little at a time, until you are happy with the texture – it ought to be smooth (and slightly runny, in my opinion).

Spoon out into a small serving bowl, place a black olive in the middle, and drizzle with olive oil, garnish with some paprika and/or chopped parsley.  Refrigerate, and serve with a Greek salad and warm pitta bread.  Yum eeeee !.

All recipes and content © Miriam Sorrell 2010

These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave us a constructive comment !



  1. Wow, that looks a good deal simpler than the hummus recipes I’ve tried in the (dim and distant) past. As a big “dip and pitta” fan I will definitely give this a go. Thanks for sharing it with us.

  2. Hi, You are welcome. Hope you enjoy it – and if you do, try my Greek and Indian Style Pinto Dip – it’s delicious. And if you like Hummus then the Pinto Dip should also do the trick.
    Bon Apetite !

  3. Andrea Pellegrini

    I always wondered how to make humus and always wanted to give it a go but always resorted to buying it ready made. How glad I am that I found your recipe and tried it out! I will NEVER buy a pre-packaged humus again now that I know what it’s supposed to taste like!

  4. Hi, yes compared to a ready-made hummus it is indeed very pleasant – glad you liked it that much. I am proud of my hummus, as although it is easy to make, the correct proportions are crucial for that perfect taste and texture – not too lemony, not too oily etc. Have a great day !

  5. Hi yourrecipies look amazing! I cook daily for my husband and three girls and wld love to do more veg based stuff. Wld really appreciate some fast child friendly recipies. A new section for busy working mums who still want to cook healthy?
    Keep up yourexcellent work – well done!

  6. Anne, thanks for that. I will post some fast but healthy vegan recipes also suitable for kids (I have a daughter aged 4 myself) – yeah, busy working mummies need all the help they can get. Keeping healthy and eating yummy food is my number one priority. So keep an eye open as I will be posting more stuff soon.

  7. Hi Flavia, when time is pressing tins come in handy – if you have the time though fresh is always best in everything. Amount would be 2 cups – use a little more olive oil or lemon if it remains a little thick, or visa versa. Cheers & Enjoy !

  8. Finally I made humus from your recipe, tastes so full of love! So simple, funny how sometimes we just can’t get motivated to do the simplest things til the time is right. Since stepping from vegetarian to vegan I have been eating lots of good stuff, but mostly assembling food, rather than cooking. Today this humus marks the start of vegan cooking for me… thanks for the recipe Miriam.

  9. Hi Edwina, you are welcome and thanks for the wonderful feedback, it’s always great to hear such news. It’s a very tasty hummus ! Also eating healthier makes you feel better all round, inside and out !!! Best to you !

  10. THE classic! I’ve played around and added herbs and spices and roasted vegetables, but his one is the best. Thank you for this Miriam.

  11. Kelly Hi &. thanks very much for the compliment, so glad you loved it – yes, it is a classic I have to say, and once tried and tested, mmmm I don’t think you will look back. Best to you !

  12. This is the best Hummus recipe I have ever tried! I love it as a dip for fresh,raw veggies!

  13. Hi there Ann – welcome ! Thanks for your wonderful comment – it is an awesome hummus – it’s so handy to have in the fridge Ann, served with crackers, crudites, in a sandwich etc – just so handy, tasty, nutritious and delicious – glad you enjoyed it !

  14. Hello Miriam.. Hummus is really yummy and easy to make.. I don’t know if there’s been any1 who suggested this but if you buy dried chickpeas, you sprout them (leave them in water overnight, remove water following day and leave chickpeas covered with a cloth in a cosy place) and use them instead, you will have a raw hommous with more nutrients in it 🙂

  15. Hi Adriana, thanks for your comment. The raw vegans make hummus in the way you explained – with sprouted beans, for those who choose to eat raw. My blog is about great tasting food which in the main is nutritious – there is a google entry of over 50,000 raw hummus recipes for those who wish to indulge. Meantime, I hope that my Greek origins bring to the table, as has been the case in countless occasions over the years an awesome delicious and healthy hummus which I have shared freely with all. Best to you !

  16. Finally made this awesome looking hummus today. I use paprikas instead of garlic for my little one who wolfed it down and gave it the thumbs up:)

  17. Hi there Emma and welcome to my site. That sure is good news, when our children wolf nutritious food right down, then that is a great result ! Thanks for your comment.

  18. Miriam, I usually use some of the drained liquid in the hummus, but here you state not to do this…..I am going to try it, as it may be an entirely different taste…and if you make it, it has to be good !!

  19. Hi there Diane, thanks for your comment. It’s fine if you use some of the liquid the chickpeas come in – I rinse mine out because most of the brands that are available have a thickish water gel that just does not look very appetizing, so I just do away with giving them a good rinse to remove this. I wish I had more time to boil them, but alas that’s not always the case. And as you know, often with hummus it’s an impulse snack/meal, and it’s just so handy to have a couple of tins in the pantry. Let me know how it goes !.

  20. I am so glad and grateful to be here with you!….<3 <3 <3 ….I've learned so many new things about the raw food!….thank you!…<3 <3 <3

  21. Natasha Hi there and welcome here. Thanks for your wonderful comment. Cheers to you !

  22. great recipe! my first time making it and it’s perfect.

  23. Carolyn Hi there and welcome here. Thanks for popping by with your wonderful comment. I am delighted that it was to your perfect taste ! I look forward to your future comments on my blog. Cheers to you !

  24. by any chance would anyone know the health facts for this recipe? approximately?

  25. Dana Hi there and welcome here to my site. Here is a link that will help you discover the general benefits of hummus – Best to you and hope you make and enjoy it too ! Look forward to your future comments and feedback on my blog. Best.

  26. Hi
    I made this hummus, and can only agree with you when you say that this it is a heavenly dip! yum!! It´s sooo delicious, I eat it on bread and it just takes my breakfast, snack and my supper to a whole new tasty level.
    I have to admit that for a while I have had some sort of addiction to come and search recipes from your website xD they all just look so yammy I can´t help myself:)
    I´m really looking forward to the following weekend, becouse I have planned to try your “My Potato, Pea & Spinach Curry”, “Mushroom Walnut & Spicy Quinoa Burger” or “Sweet & Savoury Moroccan Couscous”. I just can’t decide which one to make first! x
    I´m very thankful to you for this website and the effort you have been putting here all these recepies and mouthwatering pictures !
    P.S. Sorry for my English.

  27. Vivien Hi there and welcome here. Thanks for taking the time to drop by here with your comment and feedback on both my hummus and my blog. I am delighted that you have enjoyed my hummus so much. Thanks for your wonderful complimentary words and I very much look forward to your future comments and feedback on my blog as and when. Best wishes your way in the meantime !

  28. This one’s so much like my brother Doug’s recipe I KNOW its yummy!-Susan

  29. Hi Susan, hope you make and enjoy my hummus.

  30. This is divine. Thank you!

  31. Great to know there Louise ! 🙂

  32. Pingback: Vegan Lachmajou - Mouthwatering Vegan Recipes™

  33. Pingback: » Mouthwatering Vegan Falafel

  34. I’m going to make this tomorrow with your falafel and tabouli recipes. Thanks.

  35. Let me know how it all goes Valerie, and be sure to enjoy ! 🙂

  36. Really great site, thank you! When you use measures like “one tin”, “one package” or similar general measures that refer to packaging I would welcome if you also mention how big the package is, because different markets all over the world (I’m in EU) use different package sizes. Thank you very much!

  37. Lucie Hi there and thanks for dropping by here. The measurement is a 400 gram tin and the net weight is 240 grams without the water. This recipe was one of my 1st ones and goes back a few years, the marjority subsequent recipes all have the measurements as part of the ingredients. Hope this helps and enjoy !

  38. Nutritional yeast is a joke – it’s pure MSG
    fyi Check it out.

  39. Juleanne Hi, I don’t know where you purchase or have seen Nutritional Yeast, but the one we purchase and recommend is the Engevita brand Marigold and the ingredient is only 1 and is ‘inactive yeast’ which is a purely natural food and a primary strain of ‘saccharomyces cerevasiae’ grown on enriched purified molasses under carefully controlled conditions. This ensures freedom from candida albicans yeast. It contains no GMO’s and is free from MSG, nuts or hydrogenated oils. In addition it is rich in B vitamins, Zinc and B12. So as you can see it has nothing to do with MSG or the harmful effects of it Juleanne.

  40. I made this yesterday. Great houmous!
    I’m sure this isn’t a wise thing to say to someone Greek, but I may put some cumin in it next time.

  41. Hi there Simon, cumin – why not ? Enjoy ! 🙂

  42. I’m dying to try this, but got a question – any way to replace the garlic but still get that zesty taste? Have you tried asofetida?

  43. Hi C.Fo, with hummus it’s difficult as it really warrants the garlic. By all means try it with the asofetida and let me know what you think.


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