Alex MacKay's speedy but special hummous recipe is delicious as a dip and terrific for topping roast veg, fish and meat
By Alex Mackay
  • Rating:
  • Serves: 4
  • Prep Time: 10 minutes
  • Effort: easy



  • 400g tinned chickpeas, well drained
  • 2 clove garlic, finely chopped
  • 150 ml extra virgin olive oil
  • juice of 1-2 lemons
  • salt and cayenne pepper

Tips and Suggestions

Hummous is a thick Middle Eastern sauce made from mashed chick-peas seasoned with lemon juice, garlic and olive or sesame oil. It's usually served as a dip with pieces of pitta, or as a sauce. When Tahini (sesame-seed paste) is added, it becomes hummous bi tahina.


1. In a blender, liquidise the chick-peas with the garlic, the extra-virgin olive oil and the lemon juice.

2. You can blend the hummous to adjust the texture to your preferred consistency. For a thinner paste, just add a little water. For a coarse puree blend it for a short time, or process is for much longer if you like it very fine and smooth.

3. Serve with pitta bread, roasted vegetables or a selection of crudités. It also makes a great garnish for fish, lamb, chicken and guinea fowl.

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