Mary Berry Hummus Dip

I’ll be honest—when I first saw yogurt in a hummus recipe, I winced a bit. I’m a chickpea purist at heart. But I was testing a few Mary Berry recipes for a mezze board dinner, and hers had that curious little twist. So I gave it a go.

The first batch? Too stiff. I’d skimped on the olive oil and hadn’t bothered peeling the chickpeas (because who has the patience?). But the second time—after a bit of tweaking and a quiet 30-minute rest in the fridge—it turned into the creamiest, zingiest hummus I’ve ever made at home.

If hummus has ever felt bland or too thick, this is the one to try. Let me show you what made the difference.

Why This One Works So Well

Most hummus recipes go heavy on tahini—but Mary’s version skips it completely. Instead, the natural yogurt gives a similar creaminess without overpowering the chickpeas.

What surprised me was how the ground cumin added just enough warmth to balance the lemon without turning it into a spice bomb.

And here’s the trick I nearly missed: peeling the chickpeas. It’s a bit tedious, yes—but oh, the silkiness you get is unreal.

INGREDIENTS + WHY THEY MATTER

• Chickpeas (1×400g tin) – The base. I tested both canned and dried—canned works beautifully if you peel them.
• Garlic (1 clove, finely grated) – Adds depth, but raw garlic can dominate. I found grating it super fine keeps it mellow.
• Juice of 1 large lemon – Brightens everything. Bottled juice dulled the flavor—don’t do it.
• Olive oil (8 tbsp) – Gives body and richness. Don’t be shy here.
• Natural yogurt (2 tbsp) – Unexpected, but crucial. Makes it light and luscious. Greek-style is too thick—go for plain.
• Ground cumin (1 tsp) – Just enough to warm things up without shouting.

Ingredient Swaps That Hold Up

• Dairy-free? Use a splash of unsweetened oat milk or skip the yogurt entirely and up the oil by 1 tbsp. Still creamy, just a touch less tangy.
• No cumin? Try a pinch of smoked paprika or za’atar—different vibe, but works.
• Want tahini back in? Replace the yogurt with 1 tbsp tahini and adjust oil as needed. It’s a richer, more traditional twist.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Hummus turned out stiff	Too little oil or cold chickpeas	Add 1–2 tbsp warm water while blending
Overwhelming garlic flavour	Used too big a clove	Stick to a small clove, finely grated
Grainy texture	Skipped peeling chickpeas	Pinch skins off after rinsing, worth the time

HOW TO MAKE MARY BERRY’S HUMMUS DIP

1. Drain + rinse chickpeas – Then gently pinch the skins off (I do this while watching telly).
2. Add everything to the processor – Chickpeas, garlic, lemon juice, olive oil, yogurt, cumin, salt + pepper.
3. Blend until smooth – Scrape the sides down once or twice. If it’s too thick, add a splash of water or oil.
4. Taste + adjust – More lemon? Bit more salt? Give it what it needs.
5. Chill – Cover and chill for at least 30 minutes. It genuinely tastes better cold.
6. Serve with a drizzle of oil + a dusting of cumin or paprika – I sometimes top with pine nuts or chopped parsley too.

TIPS FROM MY KITCHEN

• I warm the chickpeas slightly before blending—it softens them for a smoother blend.
• My food processor needs about 3 minutes to get the texture just right—don’t rush it.
• For parties, I spread it on a plate and swirl the top with a spoon, then garnish with paprika and olive oil—looks fancy, zero effort.

STORAGE + SERVING

• Fridge: Lasts up to a week in an airtight tub.
• Freezer: Freeze in small batches, up to 3 months. Stir well after thawing—texture might need a touch more oil.
• Serving ideas: Pita chips, roasted carrots, grilled halloumi, or as a sandwich spread with leftover roast chicken.

FAQs

Q: Can I make this hummus without a food processor?
A: You can, but it’ll be chunkier. A stick blender works best if you don’t have a processor—just take your time and blend in bursts.

Q: Is it OK to leave out the yogurt?
A: Yep. Just add a splash more olive oil or water for creaminess. It won’t be quite as tangy but still delicious.

Q: Why is my hummus grainy?
A: Usually the chickpea skins. Peeling them (or using warm chickpeas) makes a huge difference.

Q: Can I double the recipe?
A: Definitely—but make sure your processor can handle it, or blend in two batches.

Try More Recipes:

• Mary Berry Gluten-Free Scones Recipe
• Mary Berry Buttermilk Scones Recipe
• Mary Berry Fruit Scones Recipe
• Mary Berry Very Best Scones