The best hummus

Sophie Michelles homemade hummus owes its wow factor to the garnishes of spicy shallots and pomegranate seeds, and plenty of spices
By Sophie Michell
The best hummus
  • Rating:
  • Serves: 4-6
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the hummus

  • 1 cans chickpeas
  • 1 tbsp tahini
  • 1 lemon, juice only
  • 2 tbsp extra virgin olive oil
  • 1 cloves garlic

For the garnish

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 shallots, peeled, thinly sliced into rings
  • 1/4 tsp cinnamon
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander seeds
  • 1/4 tsp curry spice mix
  • 1 tbsp pine nuts
  • 1 pomegranate, seeds only


1. For the hummus: place the chickpeas, tahini, lemon juice, extra virgin olive oil, garlic into a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper, and add a tablespoon of water to loosen the mixture if it is too thick.

2. For the garnish: heat the butter and oil in a pan until foaming, then fry the shallots for 5-6 minutes, or until golden-brown and beginning to caramelise. Stir in the cinnamon, cumin, coriander and curry spice mix, then add the pine nuts.

3. Serve the hummus with the spicy shallots and pomegranate seeds sprinkled over the top.

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