Homemade Hummus 

This quintessential Middle Eastern dip is at its best when made from scratch.

And why get store-bought when the homemade version is so simple!

Hummus can (and should) be luxuriously smooth and creamy.

Adding olive oil to hummus before blending increases its luscious texture.

We add our 1961 extra virgin olive oil for it buttery, subtle sweetness, and delicate nuttiness.


1 400 g tin of chickpeas

1 small clove of garlic

2 Tbsp. tahini

1 lemon

30 ml Chaloner 1961 extra virgin olive oil, plus more for serving

½ tsp. ground cumin

Sea salt

Optional: fresh herbs to garnish

Homemade Hummus Method

Drain and tip the chickpeas into a food processor.

Peel and add the garlic, then add the tahini, cumin, the juice of half the lemon, and the 1961 EVOO.

Season with a pinch of sea salt, then blitz.

Use a spatula to scrape the hummus down the sides of the bowl, then blitz again until smooth and creamy.

Have a taste and add more salt and/or lemon juice if necessary.

Drizzle over a swirl of 1961 EVOO.

Serve with your favourite Mediterranean dishes or simply with sliced crunchy veg sticks and some warm flatbreads as a delightful appetizer.

Chaloner 1961 Extra Virgin Olive Oil is available here
extra virgin olive oil