How to Make Hummous

I’m always making this when people pop round unexpectedly for drinks because I keep pitta bread in the freezer, and everything else keeps forever.

There is a world of difference between home-made hummous and the bland factory produced splodge.

Give it a go and you will see what I mean.

If you throw a bit of Jamon on a plate and some olives you quickly have a mezze going on – so go ahead and impress your friends.

You need a tin of chickpeas (drained), 2 garlic cloves, salt and pepper, 1-2 tablespoons of tahini (depending on how strong it is) 60ml veg oil, 30ml water.

In theory, you put all of the ingredients in a blender and blend till smooth.

The thing to bear in mind is that you do not want the blender to run for too long or it produces heat and stiffens the hummous.

If it’s too thick, add more oil, if it’s too oily add more water.

Once the consistency is right, plate up and decorate with nigella seeds and a good quality olive oil and a sprinkle of paprika.

Or even some delicious toasted pine nuts.

Carole Mason

Freelance food writer - Author of Mae's Ancient Thai Food

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Carole Mason

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