I could lie and say I’ve spent hours researching which is correct spelling but nope, a 30 second scour of t’internet and I’m none the wiser. It seems to be another word that has been knocked and bashed into whatever suits the writer. Bit like this recipe actually! The basics of houmous don’t vary much. Flavour-wise it’s all about personal preference. One thing is for sure, making it from scratch does elevate a Greek meal. Well, it shows willing anyway!

So was anyone else aware of the big houmous ‘crisis’ back in April? Many stockists removed it from their shelves after a reported ‘metallic taste’ issue. I’d read about it in the news and thought, jeez it must be slow news day. But when I went to the supermarket and my local co-op, they genuinely weren’t kidding. There, in the chilled aisle, was huge hummus shaped hole! *GASP as appropriate*. My initial thought was “boo, I really wanted a quick fix tea”. But then I started considering, how come ALL of the houmous had been retracted. Does that mean they are basically all made by the same producer? And what does that mean about the quality, when both the luxury and value ranges have been removed? Probably that there was zero difference in the first place…!

Any way, my point is that – generally – something you make yourself is far more tasty than some something pre-packed. Not only because it’s fresher and less additive crammed, but a little bit of TLC and pride makes everything taste sweeter. Hence this little recipe. It’s my kind of recipe; all in and mix. But with the added bonus that it keeps well and is generally a crowd pleaser.



  • 400g tin of chickpeas, drained
  • 2 garlic bulbs, crushed
  • 1.5 tbsp tahini
  • juice of 1 lemon
  • 2 tbsp Olive oil
  • 4 tbsp water
  • salt to season
  • paprika to serve
  • olive oil to serve


  1. Put everything in a blender and whizz for a few minutes. You can choose how chunky you want it.
  2. Season and taste test. It’s such a personal thing, I like mine with buckets of flavour, so invariably I add more of something! Add a little more water or oil to loosen if necessary.
  3. To serve, transfer to a dish, sprinkle with a little paprika and drizzle with olive oil.

Next time I might ‘go fancy’ and soften some onions with a few whole chickpeas to garnish the top and add texture. Let me know if you make it. I pretty much guarantee once you do, you won’t buy from the shops again…..unless you are strapped for time, patience and will. Which let’s face it, we all are at times! 😉

Written by michelle

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