Mary Berry Hummus Recipe

This Mary Berry Hummus Recipe is a creamy and classic recipe, which is made with chickpeas and tahini paste. It’s the perfect party appetizer, ready in about 10 minutes.

Mary Berry Hummus Recipe Ingredients

• 2 x 400 g cans chick peas, drained
• 2–3 garlic cloves, coarsely chopped
• 1 tbsp tahini paste, or to taste
• 3 tbsp olive oil, or to taste
• juice of 1 lemon, or to taste
• salt and black pepper
• Paprika and fresh parsley, to garnish

How To Make Mary Berry Hummus

1. Combine and blend: Purée the drained chickpeas, garlic, tahini paste, olive oil, and lemon juice in a food processor or blender until the mixture is completely smooth.
2. Season and adjust: Add salt and pepper to taste. If you think it needs it, add more olive oil for richness, more tahini for nuttiness, or more lemon juice for tang, then blend again briefly to combine.
3. Serve: Spoon the hummus into a serving dish. Garnish with a sprinkle of paprika and some chopped fresh parsley before serving.

Recipe Tips

• How to get ultra-smooth hummus: For the smoothest, creamiest texture, take the extra time to peel the skins from the chickpeas before you blend them. Rinsing the canned chickpeas well also helps.
• Can I make hummus without tahini? You can omit it for a simpler bean dip, but it won’t have the classic nutty hummus flavour. For a different twist, you could try a little peanut butter or sunflower seed butter as an alternative.
• How to adjust the consistency: If your hummus is too thick, you can blend in a tablespoon or two of cold water until it reaches your desired consistency. For a richer texture, add more olive oil.
• What if I don’t have a food processor? You can still make hummus! Use a potato masher to mash the chickpeas as thoroughly as possible in a bowl, then vigorously whisk in the other ingredients until the mixture is as smooth as you can get it.

What To Serve With Hummus

Hummus is a versatile dip, perfect for a party platter or a healthy snack.

• Warm pita bread
• Vegetable crudités (carrot, cucumber, and bell pepper sticks)
• Crispy crackers or tortilla chips
• As a spread in sandwiches or wraps

How To Store Hummus

• Refrigerate: Store in an airtight container in the refrigerator for up to 5 days. Pouring a thin layer of olive oil over the top can help to keep it fresh.
• Freeze: Hummus can be frozen, but the texture may be slightly different upon thawing. Freeze in an airtight container for up to 3 months.

FAQs

• Is hummus healthy? Yes, it’s generally considered a healthy snack. It’s a great source of plant-based protein, fibre, and healthy fats from the olive oil and tahini.
• Why does my hummus taste bitter? This is often caused by using old or poor-quality tahini. Ensure your tahini is fresh and well-stirred. Using too much raw garlic can also add a harsh, bitter note.
• Can I add other flavours? Definitely. Hummus is a great base for other ingredients. Try blending in roasted red peppers, sun-dried tomatoes, fresh herbs like coriander, or spices like cumin and smoked paprika.

Try More Recipes:

• Mary Berry Spicy Chicken Wings Recipe
• Mary Berry’s Andalucian Mushrooms Recipe
• Mary Berry Caponata Recipe

Mary Berry Hummus Recipe

Course: Mary Berry

Servings

6

servings

Prep time

10

minutes

Cooking timeminutes

Calories

150

kcal

A quick, easy, and classic recipe for creamy homemade hummus, perfect as a dip or spread.

Ingredients

• 2 x 400 g cans chick peas, drained
  

• 2–3 garlic cloves, chopped
  

• 1 tbsp tahini paste
  

• 3 tbsp olive oil
  

• juice of 1 lemon
  

• Salt and black pepper
  

• Paprika and parsley, to garnish

Directions

• Place the chickpeas, garlic, tahini, olive oil, and lemon juice in a food processor.
  
• Blend until completely smooth.
  
• Season to taste with salt and pepper, adjusting other ingredients if desired.
  
• Blend again briefly.
  
• Spoon into a dish and garnish with paprika and parsley before serving