Allegra McEvedys delicious traditional hummus recipe is perfect with warmed pitta and olives
By Allegra McEvedy
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 1 tin chickpeas
  • 2 tbsp tahini
  • 1 garlic clove, finely chopped
  • couple pinches ground cumin
  • 2 tbsp extra virgin olive oil
  • 1 lemon, juiced

To serve

  • pinch cayenne pepper
  • 1 lemon, cut into wedges
  • pickles and olive
  • pitta bread


1. Tip the chickpeas and the water they are in into a pan and heat until they are warmed through but not simmering.

2. Lift the chickpeas out with a slotted spoon and whizz in a food processor with the garlic and tahini and as much of the warm chickpea water as necessary to ensure that you get a puree.

3. Add a tablespoon of extra virgin oil, then transfer to a small mixing bowl and stir in the cumin, salt and some lemon juice.

4. Leave until cooled, which will give it time to firm up a bit.

5. Taste and season, then spoon into a serving bowl and use the back of the spoon to make a well. Pour some extra virgin olive oil into the well, sprinkle the rim with cayenne and serve with warm bread, lemon wedges, olives and pickled chillies.

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