A simple recipe is always good and I love to make this easy hummus on a Sunday so I have it for lunches for the rest of the week. 

My tips are:

  • Use a food processor, not a blender
  • If you don’t like tahini much, add 2 tbsp and less lemon juice at the end
  • Roast the garlic, it’s less overpowering
  • Add the juice of two lemons and taste the hummus before adding another
  • Salt at the end adding little by little stirring it in and tasting as you go
  • Store in the fridge in a pre-sterilised airtight jar


  • 2 cups of chick peas – I soaked dried ones for 24 hours, then cooked them in boiling water until they were just soft
  • 6tbsp good quality olive oil
  • 3tbsp tahini- include some of the oil
  • 3-4 cloves of lightly toasted garlic
  • Juice of 2-3 lemons
  • 1/2 tsp maple syrup
  • Salt to taste

I like to drizzle the lemon juice in through the top of the food processor as its going to get it well blended in. 

Optional additions: chilli powder, preserved lemon, cayenne, toasted nuts and seeds. 

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