Snack
Homemade hummus
Creamy and ready in five minutes. For four people, use two tins or jars.
Origin: the Levant
Cooking mode in the app: one step at a time, with gentle timers.
Covers
Protein, fibre, iron, unsaturated fats
LeafUp › Recipes › Homemade hummus
You need (serves 2)
- A tin or jar of chickpeas, with their liquid (400 g) Cook from dried
- One or two spoons of tahini (1–2 tbsp)
- Half a garlic clove (optional)
- The juice of half a lemon (optional)
- Half a teaspoon of ground roasted cumin (½ tsp, optional)
- A drizzle of olive oil
- A little chopped parsley (optional)
Make it your own: swap in the vegetables, beans or grains you have, and season it the way you like. With an allergy, check every swap.
When you buy anything ready-made, choose the one whose ingredient list is closest to just the food itself, with no added sugar or salt.
How to make it
- Put the chickpeas in a blender with a few spoons of their liquid, the tahini and, if you like, the garlic, lemon juice and cumin.
- Blend until smooth, adding more of the liquid a little at a time until it is creamy.
- Taste and adjust the lemon or cumin. If your chickpeas have no added salt, add a small pinch of salt if needed. Serve with a drizzle of olive oil and, if you like, some parsley. It keeps for 3 days in the fridge.
Allergens This plate contains sesame. Always check product labels, as brands vary.
Good to know
Dried red kidney beans must be soaked and boiled hard before eating; see Basics. Beans from a tin or jar are safe as they are.
LeafUp gives general food guidance for adults. It is not medical or dietary advice. With a health condition, during pregnancy or with allergies, ask your doctor or a dietitian.
