The perfect hummus


The perfect hummus

We all love it. Its’s lemony, earthy, salty and versatile. It’s cheap to make. It’s cheap to buy. It’s a plant-based staple.

I remember first coming to Cardiff and tasting the hummus at the stall in Cardiff Market that do amazing middle eastern food. He let me try his hummus as I believed I was hummus queen by then, after believing I had perfected my recipe from living in Hackney and eating out every day at a Lebanese restaurant on Brick Lane.

His was one I’ve never tasted before. Super loose, no grainy texture. He told me the trick is to blend everything but the chickpeas first into a smooth paste, then gradually add the chickpeas, adding tiny splashes of water as you go to create a gorgeous hummus.


For the perfect hummus you’ll need:

Chickpeas - 2x tins chickpeas, drained

Lemon Juice from 1 lemon

Salt - a good pinch

Olive oil - 100ml

Tahini - about 3 tablespoons

Water - a generous splash

Garlic - 2 cloves

  1. Blend everything but the water and chickpeas in a food processer, making sure everything is perfectly combined and blended until smooth

  2. Gradually add the chickpeas bit by bit, adding small dribbles of water as you go

  3. Keep doing the process until all the chickpeas are combined then blend until perfectly uniform in texture

  4. Serve with a drizzle of olive oil and a pinch of paprika on top