Classic Hummus - in grams
Our classic hummus recipe written for UK kitchens - gram measurements, °C oven temperatures, and British ingredient names you'll actually find at Tesco, Sainsbury's, Waitrose or Ocado.
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Ingredients - Serves 1 large bowl
Prep 10 minutes · Cook 20 minutes
| 400 g | chickpeas, drained, liquid reserved |
| 1 tsp | bicarbonate of soda |
| 120 g | good tahini |
| 60 ml | lemon juice, freshly squeezed |
| 1 | garlic clove |
| 1 tsp | fine sea salt |
| 60 ml | ice-cold water |
| - | olive oil, sumac, parsley, to serve |
Method
- Simmer the chickpeas in fresh water with the bicarb for 20 minutes until very soft and the skins start to come off. Drain.
- In a food processor, whip the tahini, lemon juice, garlic and salt for 30 seconds until pale and thick.
- Add the warm chickpeas and blitz for 4 minutes - yes, four - slowly streaming in the ice water until ultra-smooth and fluffy.
- Pile into a bowl, swirl with the back of a spoon. Drizzle with olive oil, dust with sumac and scatter with parsley.
Chef's notes
- Skipping the bicarb gives a grainier texture - fine for everyday, but the long blitz with bicarb-cooked chickpeas is restaurant-grade.
- Top with crispy chickpeas, roasted veg or za'atar.
British cooking note
If your oven runs fan-assisted, drop the temperature by 20°C from the figure given. UK supermarket plant milks vary in fat content - Oatly Barista works particularly well for sauces.
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