International Hummus Day: How to make classic hummus

The Middle Eastern staple has become a favourite of many, whether it has a Moroccan twist or a hint of red pepper, the chickpea dip is here to stay

Hummus with crudités by Shaun Rankin

There is really no need to ever use store-bought hummus: it is simple to make yourself and can then be seasoned to your liking. This hummus recipe from Shaun Rankin is served as a dip alongside crudités.

Hummus

800g of chickpeas, tinned
​125ml of olive oil
​100ml of vegetable oil
​100ml of lemon juice
3 garlic cloves, peeled and crushed
2 tsp smoked paprika, plus extra for serving
​170g of tahini
1 pinch of salt
1 pinch of black pepper

Crudités

2 carrots
1 cucumber
1 red pepper
cherry tomatoes, 1 punnet

Drain the chickpeas and rinse thoroughly​. In a saucepan, warm the olive oil and the vegetable oil over a low heat​. Pour the chickpeas into a food processor. Add the lemon juice, garlic, smoked paprika and tahini paste. Blend until smooth.

Slowly pour in the oils. If the hummus starts to get too thick, add some water. Season with salt and white pepper. Spoon into a bowl, drizzle with a little more olive oil and dust lightly with smoked paprika.

Peel the carrots and wash the cucumber, pepper and tomatoes. Cut the tomatoes in half and the other vegetables into batons. Serve the hummus with the crudités.

Quick and simple hummus by Bryan Webb

Bryan Webb's quick hummus recipe demonstrates just how simple it is to whip up this classic dip at home in no time. Serve as part of a Middle Eastern feast, or simply with a dash of olive oil, a sprinkling of paprika and some pitta bread for a tasty snack.

275g of chickpeas, cooked, drained and rinsed

1 lemon, juiced
1 garlic clove, large, peeled and grated
1 tbsp of tahini
​100ml of extra virgin olive oil
1/2 tsp ground cumin
Tabasco
sea salt

Add the drained chickpeas, lemon juice, garlic, tahini and a small splash of water to a blender and blitz to make a paste.

While blending on a moderate speed, add the olive oil in a thin, steady stream until thick and incorporated. Blitz in the cumin, salt and Tabasco to taste, then serve immediately.

Guide and recipes by Great British Chefs. Visit their site for even more delicious hummus recipes