Ultimate Hummus Recipe (including sesame-free option)

This hummus is well worth the effort! It’s given in big-batch quantities so you can make it at the weekend to have for lunchboxes and other meals throughout the week. Try halving or quartering the recipe if you want a smaller amount. If you quarter this recipe it will provide around 6 servings.

Gluten free
Wheat free
Kids recipe

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Preparation time

10 min

Cook time

1 hr

Total time



Middle Eastern and Moroccan


  • lunches
  • sides-light-meals-and-salads




  • 800g dried chickpeas, soaked for 1 hour (minimum) or overnight
  • 2 tbsp bicarbonate of soda
  • 8 cloves garlic, roughly chopped
  • 400ml/500g tahini (if you need sesame-free then use sunflower seed butter instead eg Meridian, Indigo, Biona, Sun & Seed, Carley’s)
  • 200ml olive oil
  • 150ml water
  • 200ml lemon juice
  • Pinch cumin
  • 2 tsp salt


  1. Dry fry the chickpeas in the bicarbonate of soda for a couple of minutes, then cover completely with water.
  2. Bring the chickpeas to the boil then simmer until they are slightly soft but still with some bite – this will take around 30 – 60 minutes (you’ll need to keep checking to get the right texture as you don’t want the chickpeas to be slushy, more on the slightly firm side).
  3. The chickpea skins will float to the surface – after cooking, remove the chickpea skins and foam from the water. You might also need to peel a few more off – you’ll need to get your hands in there for this stage.
  4. Drain the water and leave the chickpeas to cool.
  5. Add all the ingredients to the blender or food processor and blend until smooth.
  6. Taste and add more salt if necessary.

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