Hummus/houmous is very easy to make If you want to make red pepper houmous, just add a couple of roasted peppers (with seeds removed) to the mix.

Any type of tinned bean can be substituted for the chickpeas. We also use cooked rhubarb or gooseberries instead of lemon juice – much lower food miles!

If you have sesame or nut oil in your cupboard you could try including them.


1 drained tin of chickpeas / equivalent sprouted chickpeas
1 clove of raw garlic and/or squirt of garlic paste/3 roasted garlic cloves
approx. 2 tbspn olive/rapeseed oil
approx 1 tbspn lemon juice/ 2 tbspns cooked rhubarb or gooseberries
1 heaped tbspn tahini or yoghurt (optional)
1 heaped tspn cumin/paprika powder (optional)
approx 70ml water
salt to taste


Finely mince or grate the garlic clove.

Tip chickpeas into a tall-ish container if you are going to use a sticker blender, otherwise in a magimix.

Add all the other ingredients except the water.

Blitz all ingredients, taste and add more seasoning if required.

Then add the water and blitz again to create a creamier consistency (and a bit more oil if you want it richer). If you used sprouted chickpeas you will get a slighty crunchy consistency l(ike crunchy peanut butter).


Hungerford Food Community

FYI when you search online for recipes you will find it can be spelt ‘hummus’ and ‘houmous’.



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