Creamy hummus

Hummus is one of the most nutritious and filling snacks you can eat. Chickpeas are really high in protein, fibre and antioxidants and they provide a great base for other flavours.

This is a basic hummus recipe, using most of the traditional ingredients. I like to add in paprika into the blending process as it adds a bit more colour-depth and flavour, but feel-free to adjust the recipe to suit your taste.



  • 400g tin of chickpeas
  • 4 tablespoons of aquafaba (water from chickpea tin)
  • 4 tablespoons high-quality olive oil
  • 3 tablespoons lemon juice
  • 1.5 tablespoons tahini
  • 1 clove of garlic, crushed or finely sliced
  • 1.5 teaspoons cumin
  • 1/2 teaspoon paprika (optional)
  • Good pinch of sea salt
  • Sprig of parsley, to serve


  • Drain your chickpeas and reserve about 4 tablespoons of the water from the tin – this is called aquafaba (bean water). Add this to your food processor or blender.
  • Place all of the remaining ingredients (excluding the sea salt and parsley) into your food processor and blend until smooth – you may need to stop and scrape down inside of the bowl to ensure the blades are reaching all of the ingredients.
  • Be sure to taste your hummus at this point and add salt/extra lemon juice/cumin etc. to suit your taste. If your hummus looks a little too dry, add in 2-3 tablespoons of plain water or some more olive oil.
  • Serve in a large bowl with a drizzling of olive oil and some parsley.


Enjoy x

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