The Hummus Recipe Of Your Dreams

Sure, you can pick up a store-bought hummus - but this kind is a commercialised and westernised interpretation, lacking taste. These store-bought varieties are also packed in plastic and require certain additives to make it shelf-stable, making the hummus sharp and sour in flavour. 

So, to help combat the plastic/chemical laden, store-bought hummus most are used to, we’ve combined all of our favourite hummus recipes to deliver hands down, the best hummus you’ll ever make. The result from our vigorous taste testing (someone’s gotta do it?), is a velvety smooth, creamy, nutty, rich spread or dip that is packed with a  punch!

Serves: up to 10
Preparation time: 5 minutes
Cooking time: 1 hour (if cooking chickpeas) or 15 minutes (if using canned chickpeas) 

Ingredients: Hummus 

  • 230g dried chickpeas OR 2 x cans of canned chickpeas
  • ¾ cup hulled tahini
  • 6 tablespoons fresh lemon juice, plus more to taste
  • 3 garlic cloves, chopped
  • 1 teaspoon ground cumin, plus more to taste
  • Sea salt and cracked black pepper
  • 8 tablespoons ice water

    Ingredients: Lemon topping

  • ⅓ cup good-quality extra virgin olive oil
  • 4 to 6 strips of lemon zest 
  • Fresh parsley, chopped
  • Paprika for garnish/presentation
  • Sea salt


    1. If you are using dried chickpeas, soak them in cold water in a large bowl overnight or for approx. 8 hours. Drain, rinse and remove as many of the loose skins as possible.
    2. Next, cook the chickpeas in a saucepan (with a  ½ teaspoon  baking soda optional - this softens the chickpeas even more) and 6 cups of water. Bring to a boil. The cover saucepan and reduce the heat to a simmer and cook for approx. 30 minutes.
    3. Add salt. Continue cooking for 10 to 15 minutes, or until the chickpeas are very soft and smoosh when pressed. Drain well.
    4. Drain the chickpeas (if you're using canned - this is where you come in too!). Keep a handful of chickpeas aside for garnish. These can be baked in the oven with a bit of oil and salt on a low heat for about 10-15 minutes.
    5. Transfer the remaining chickpeas to a food processor and blend for 2 minutes until smooth.
    6. Add to the food processor, tahini, lemon juice, garlic, cumin, and 1 generous teaspoon of salt, and pepper to taste. Blend.
    7. With the blender running, add in the ice water, 1 tablespoon at a time. Add more for a looser desired texture. Continue blending until smooth and creamy.
    8. Add more salt, garlic, cumin, or lemon juice as needed for desired taste. Set aside.
    9. Next, make the topping, by heating olive oil in a frying pan over low heat. Once the oil is warm add the lemon zest pieces and cook for 1 minute and stir frequently.
    10. Remove the lemon zest from the pan to a plate and sprinkle with sea salt. Reserve the oil.
    11. Transfer the hummus to a plate or low bowl and use the back of a spoon to make ripples or waves. Spoon the lemon oil over the top within the waves. Top with the fried lemon zest. Add oven baked chickpeas over the top. Sprinkle chopped parsley and paprika.
    12. Best served WARM with freshly baked pita bread. 

    Other garnish options: cumin seeds (lightly baked), rosemary or other desired herbs and/or chilli flakes.