Easy Hummus Recipe

Ever since I started making my own hummus, I have never looked back. It is so much more delicious when homemade, with a perfectly creamy texture, plus you can control exactly what goes into it.
Hummus is surprisingly easy to make (it’s a blend of chickpeas, tahini, lemon and garlic) and it’s packed with plant-based protein and fibre.
I love serving it with veggie sticks as a snack, using it as a dip for sweet potato fries, spreading it on sourdough bread topped with smashed avocado or spooning it into my salads!



  • 1 tin (400g) chickpeas
  • 4 heaped tablespoons tahini
  • Juice of 1 whole lemon
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons sea salt
  • 1-2 whole garlic cloves, crushed
  • 1/4 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1 tablespoon water (if needed)
    Optional: fresh/ground turmeric to taste, black pepper


  1. Drain the chickpeas in a sieve and rinse under tap water.
  2. Add the tahini and lemon juice to a food processor / strong blender and  blend the tahini and the lemon together to create a fluffy texture.
  3. Scrape down the sides and add in the rest of your ingredients except the chickpeas and water: olive oil, sea salt, garlic, cumin, paprika. Blend everything together well.
  4. Add half of your chickpeas to the mix and blend. Then scrape down the sides, add 1 tablespoon water if necessary and blend again, until you reach a thick, moist and fluffy hummus texture.
  5. Garnish with extra chickpeas, ground paprika or zaatar. Store the hummus in an airtight container and keep refrigerated.
If you make this recipe, don’t forget to tag me on Instagram @elibrechernutrition – I LOVE seeing all your creations!

Homemade Hummus


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