Sainsburys hummus is the UK’s favourite store-bought option. Here, you’ll learn how to make a better and tastier version of it at home!
This homemade hummus recipe is ultra-creamy, dreamy and light. It’s incredibly easy to make too with no need to peel your chickpeas as other recipes require. Once you learn how easy, affordable and tasty this humble homemade dip is, you’ll realise the true delight you’ve been missing out on when buying Sainsburys hummus (sorry Sainsburys!)
The best kind of hummus is beautifully smooth and swirled, and begging to be scooped onto a wedge of pita bread. It’s nutty and tangy, thanks to the tahini and my secret tips, with notes of bright, fresh lemon and mellow garlic.
Who can resist this kind of temptation?
If you don’t have time to read through my hummus recipe now, then PIN it for later!
Is this hummus recipe gluten-free?
Hummus originates from the Middle East. I devoured a load when I went to Marrakech in Morocco and got chatting to a local chef for tips on how he made his (as you do.) I’ve used his secret ingredient in this creamy hummus recipe which you’ll find out in a minute.
The core ingredients of hummus are mashed chickpeas, tahini, lemon juice and garlic. All ingredients are gluten-free, including the tahini which is a paste made up of ground sesame seeds.
You’ll notice that Sainsburys hummus is made with the same ingredients, but no store-bought hummus can beat wholesome homemade.
SECRET TIPS for making INCREDIBLY CREAMY homemade hummus which is much tastier than store-bought options
Unlike mass-produced hummus for the supermarkets, this homemade recipe gives you full control over what goes into it. Here are my secret tips for creating ultra-creamy, light and mouth-watering hummus.
Use tender, mushy chickpeas as they will be softer and easier to blend. I’ve rinsed and boiled a can of chickpeas in water and added baking powder to help break down their skins which means you don’t have to peel them. You only need to cook them for 10-15 minutes. Then you drain them and rinse them with cold water to cool them right down and remove the baking powder. This simple step means your chickpeas will be soft and perfect for blitzing into an ultra-smooth purée.
Good quality tahini
Tahini is the main reason why homemade hummus tastes so much better than store-bought. Store-bought options like Sainsburys hummus is mass-made, and often money is saved in the recipes by using less tahini – sneaky!
Don’t skimp on the tahini in your homemade hummus – you need to use 100g tahini per can of chickpeas for the richest and irresistible hummus you’ll ever taste in your life.
Ok, now I can share my secret tip. If you can find ROASTED sesame seed tahini, this will add a gorgeous warmth and subtle nuttiness to your hummus. I found some in my local international supermarket. Alternatively, the chef I spoke to in Marrakech lightly toasted sesame seeds on a griddle pan before adding them to his recipe. Honestly, it’s a game-changer – you heard it here first!
Freshly squeezed lemon juice
In my opinion, store-bought lemon juice tastes sad and bitter. I love the vibrancy and zing which freshly squeezed lemon juice provides. So be sure to use fresh lemon juice for a more vibrant and pleasing homemade hummus recipe.
Olive oil is optional, and I appreciate you might not want to add it if you’re on a particular diet. However, I believe the addition of olive oil makes the hummus taste even more luxurious and creamy.
Cumin is an authentic Middle Eastern spice which is commonly used in traditional hummus recipes. It works perfectly and makes your homemade hummus that little more special.
Can you make hummus without tahini?
Lots of people wonder whether you can make hummus without tahini. Whether that’s due to sesame allergies or you’re looking for a less fattening version, you’ll be pleased to know you CAN.
Tahini is sesame seed butter, so you could reasonably substitute with any nut butter using the same amount needed in this recipe (100g).
If allergies don’t permit nuts either, then an alternative (and lighter) option would be using a thick creamy dairy-free yoghurt. The first brand which comes to mind would be Alpro’s high protein yoghurt range. I love the thick and creamy texture of this range – it’s very similar to full-fat Greek yoghurt, but it’s got far less fat.
If you choose yoghurt, I would bear in mind that its consistency is runnier than tahini. Therefore, you might not need 100g. I’d begin with 50g, then add more bit by bit until you reach your desired consistency – but no more than 100g.
Using a tahini substitute will mean your hummus will taste different, but you’ll still be able to make something satisfying and unique for you.
What is the nutritional value of hummus?
One serving of hummus is only about two tablespoons, making it so easy to over-eat (guilty).
Like most foods, if you eat hummus in moderation, then it’s quite healthy. It’s high in fibre, plant protein and the ingredients pack in lots of vitamins minerals and antioxidants.
Do I spell it right? Is it Hummus or Houmous?
A common confusion among fans of this dip is its spelling. Most major UK supermarkets use ‘houmous’ as this is the favoured way to spell it in British English. In American-English, ‘hummus’ is almost always used. I’ve always spelt it the American way, but both spellings are technically correct.
How long does homemade hummus last & can you freeze it?
Fresh lemon juice is a natural preservative, so this hummus recipe shall last you up to 5-7 days in the fridge. Keep it fresh by storing it in your fridge after every use, and it should be stored in a tightly-closed container to keep out moisture and other contaminants.
For a long-term option, hummus freezes well for up to 6 months and defrosts overnight in the refrigerator.
Right, who’s ready to make the ultimate homemade version of Sainsburys hummus?
I hope you LOVE it. Be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing photos of you recreating my recipes – it makes me smile!
Don’t forget to follow along on Facebook and Instagram – I’d love to see you there!
- 1 can of chickpeas⠀
- 1/2 tsp baking powder⠀
- Juice of 1.5 lemons ⠀
- 1 medium-large garlic clove, roughly chopped ⠀
- 1/2 tsp of sea salt to taste
- 100g tahini (I used half standard white tahini, with half roasted sesame seed tahini which gave this awesome nutty-ness)
- 2-4 tbsp ice-cold water
- 1 tbsp aquafaba (from the can of chickpeas)
- 1/2 tsp ground cumin ⠀
- 1 tbsp olive oil
- Your choice of garnishes (see recipe notes for ideas)
- Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Then simmer for 10-15 minutes until the chickpeas have softened.
- Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavour can mellow, ideally 10 minutes.
- Add the tahini to the food processor and blend until the mixture is thick and creamy. Stop and scrape down any tahini stuck to the sides and bottom of the processor as necessary.
- While the food processor is running, add the ice-cold water. Two tablespoons should be enough. If your tahini was extra-thick then you might need to add 1 to 2 tablespoons more.
- Once your chickpeas are done, drain and rinse them with cold water to cool them off. Then add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil and aquafaba. Blend until the mixture is super smooth.
- Taste it. You can add another ¼ teaspoon salt for more overall flavour and another tablespoon of lemon juice for extra zing if you wish.
- Using a baking spatula to serve the hummus into a bowl and use a spoon to swirl it for a special presentation. Top with your choice of garnishes. Any remaining hummus keeps in the fridge for up to a week, covered.
Ideas for Hummus Garnishes:
- Drizzle of olive oil and extra chickpeas
- Sprinkle of ground sumac, which is gloriously sour and deep pink, or paprika, which is basically flavourless but offers a splash of color
- Sesame seeds or seeded spice blend, such as dukkah
- Chilli flakes
- Middle Eastern hot sauce, such as zhoug or shatta
- Chopped fresh parsley or coriander