Hummus has now become a staple in most peoples homes. We can’t get enough of this dip, which tastes great with breads, vegetables, pitta, meat and every other savory delight we can think of. The chickpeas which make up your hummus, are a good source of protein and they keep you fuller for longer. As they are a complex carbohydrate they release energy slowly and help to regulate your blood sugar levels. It’s definitely true that the Mediterraneans got it right again.

However with that being said, we cannot even begin to compare the nutritional benefits of shop-bought hummus with the homemade version. Shop bought hummus, has unnecessary added sugar and fats (the bad kind). What’s more, with only five ingredients featuring on the list, there is no reason not to enjoy the guilt-free homemade version. We all know how moreish this dip is, so we prefer to know exactly what we are eating when we know we are likely to overindulge!

Scroll down for the video below, and see the short list of ingredients you need. It couldn’t be simpler with this recipe.


Homemade Hummus


  • 1 x 400g can chickpeas
  • 1 big garlic clove, chopped
  • 1/2 lemon
  • 3 tbsp Greek yogurt
  • 1tbsp tahini


Sieve and rinse the chickpeas. Save the liquid and set aside for use later.

Add the chickpeas, 3 heaped tablespoons of yoghurt, one chopped clove of garlic, 1 tbsp tahini and the juice of half a lemon directly into the blender. Add the liquid saved from earlier a bit at a time to the mixture and blend. Blend until the consistency is right. Be mindful to hold back on the liquid otherwise your hummus will be too runny.

Leave to chill in the fridge for two hours. Should be refrigerated and eaten within 72 hours to enjoy at its best!