On TV Tonight

  • 20:00 - Chinese Food Made Easy - Spicy Sichuan
  • 20:30 - Chinese Food Made Easy - Cooking for Friends and Family
  • 21:00 - MasterChef: The Final Three - MasterChef

This recipe is classed as easy

Rating 2.84 / 5 (132 votes)

Prep time:
10 min
Cook time:
5 min

Allegra McEvedy’s delicious traditional hummus recipe is perfect with warmed pitta and olives


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.


  • 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

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment


Really good just remember to keep it sloppy initially as it really thickens up.

williamB41831 williamB41831  Posted 01 Oct 2013 11:45 AM