A Middle Eastern dip that everyone loves! It’s healthy, versatile, vegan, gluten free and most importantly delicious.

I have coloured coded the ingredients to show how the recipe is split into three simple steps.


  • x1 400g tin of chickpeas
  • 2 tsp baking soda
  • 1 tsp salt 
  • Juice of one lemon 
  • 6 cloves of garlic 
  • 4 tbsp tahini 
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder 



1. Here’s the big difference between an awesome hummus and a meh hummus, remove the chickpea skins!! Doing this will leave you with a lighter, smoother and fluffy hummus.

Drain the chickpeas and rinse them in cold water. Add them to a pan along with enough water to cover and the baking soda. Simmer this and give it a good stir here and there, by stirring it will cause the chickpeas to rub against each other and release their skins.

You don’t want to boil it, just gently cook the chickpeas until soft but not mushy. Skim off any skins that float to the top.

Now drain the chickpeas and leave them in a bowl of cold water for about 10 minutes, skim the remaining skins that float to the top and remove any that you find hiding. Once you have gotten rid of all the skins, you can drain the chickpeas and set them aside.

2. Blend together the lemon juice, garlic cloves and a tablespoon of water. Now pass them through a fine sieve to remove the fibrous parts, you will be left with a lemon’y garlic’y runny paste.

3. Add the tahini to a bowl, mix in the cumin & coriander powders. Now add the runny paste you made from step 2, into the tahini and mix well. It will do something wild and turn grainy, don’t worry it’s all fine haha. Once this has happened, simply add a tablespoon of water and stir until it returns to how it began, you can add more water if necessary.

4. Blend those chickpeas in a food processor or a blender if you don’t have a food processor like me, ensure to scrape down the sides of the food processor so all chickpeas achieve the same coarse paste. Now add 80% of the tahini cocktail you made, into the chickpeas and contine to blitz. I say 80% so that you can adjust the taste of your hummus to your liking, with more or less tahini. You can reach the texture of your liking by adding a little water to loosen the viscosity.


That’s pretty much it! Slap it into a large bowl, garnish with sumac/cumin powder/paprika/parsley and without a doubt a good glug of high quality olive oil!


Always give your tahini jar a really good stir before using as it will seperate when not in use for a long time.

Use the back of a large spoon to sweep in a circle from the centre of the hummus to create that authentic restaurant look and perfect swimming pool for the olive oil.

Garnish with sumac and paprika for an extra flavour kick.

Serve with warm pitta breads or authentic Lebanese khubz.

If you give this recipe a go don’t forget to let me know!

Feedback is always welcome

Bon Appétit!

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