Mary Berry Hummus Recipe

Mary Berry’s Hummus is a velvety, homemade dip that provides a far superior flavor and texture compared to store-bought varieties. Ideally the chickpeas should be rinsed thoroughly under cold water to remove any canning brine that could affect the clean, nutty taste of the finished purée.

Mary Berry Hummus Recipe Ingredients

• 2 x 400g cans chickpeas, 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 freshly ground black pepper

How To Make Mary Berry Hummus Recipe

1. Initial Purée: Place the drained chickpeas, coarsely chopped garlic, tahini paste, olive oil, and lemon juice into a food processor or high-speed blender. Pulse and then blend until the mixture is smooth and consistent.
2. Adjust and Taste: Taste the hummus and add salt and pepper to your preference. If you prefer a punchier flavor or a thinner consistency, add a little more lemon juice, tahini, or olive oil at this stage.
3. Refine the Texture: Purée the mixture again for 30 to 60 seconds to ensure the added ingredients are perfectly incorporated and the texture is as silky as possible.
4. Garnish and Serve: Spoon the hummus into a shallow serving dish. If you like, garnish the top with a sprig of rosemary, a few slices of red pepper, or a scattering of olives before serving.

Recipe Tips

• Smoother Texture: For an ultra-creamy hummus, you can pinch the skins off the chickpeas before blending; while time-consuming, it results in a professional, restaurant-quality finish.
• Liquid Adjustment: If the hummus feels too heavy but you don’t want to add more oil, add 1 or 2 tablespoons of cold water or a little reserved chickpea liquid (aquafaba) while the processor is running.
• Garlic Mellowing: If you find raw garlic too piquant, you can sauté the chopped garlic in the olive oil for 1 minute before adding it to the processor to create a milder, toasted flavor.
• Tahini Quality: Stir your jar of tahini well before measuring, as the solids often settle at the bottom and can make the dip taste bitter if not properly mixed.

What To Serve With Mary Berry Hummus

Hummus pairings are versatile additions frequently served as part of a healthy Mediterranean snack platter or a light vegetarian lunch. Ideally the pita bread should be warmed in the oven and sliced into triangles to provide a sturdy, toasted vessel for scooping the creamy chickpea mixture.

• Warm pita bread or toasted flatbreads
• Mary Berry Spicy Meatballs
• Fresh vegetable sticks like carrots, celery, and cucumber
• A selection of Kalamata olives and sun-dried tomatoes

How To Store Mary Berry Hummus

• Refrigerate: Store the hummus in an airtight container in the fridge for up to 3 to 5 days.
• Surface Protection: To prevent the top from drying out or discolouring, pour a very thin layer of olive oil over the surface before sealing the container.
• Freeze: Hummus can be frozen for up to 1 month, though the texture may become slightly grainy. Thaw in the refrigerator and stir vigorously before serving to restore the emulsion.

Mary Berry Hummus Nutrition Facts

• Calories: 150 kcal (per serving)
• Carbohydrates: 12g
• Protein: 5g
• Fat: 9g
• Fiber: 4g
• Sugar: 1g

Nutrition information is estimated per serving based on 6 servings.

FAQs