Mary Berry Hummus Recipe – Silky, Nutty & Far Better Than Store-Bought

I used to think hummus was one of those things best left to the supermarket tubs. Every time I tried making it myself, it turned out either too grainy, too garlicky, or just…meh. The first time I attempted Mary Berry’s hummus recipe, I went a bit heavy on the tahini (I love sesame, but blimey, it was intense) and didn’t blend it nearly long enough. The result? A beige, lumpy paste that could have doubled as spackle.

But the second time—after peeling chickpeas (tedious, yes, but oddly therapeutic) and blending for what felt like forever—I got that smooth, dreamy texture I’d been chasing. And oh, the lemon-garlic balance was spot on.

So, if you’ve ever made hummus at home and thought, “Why doesn’t mine taste like the velvety stuff in restaurants?”, let me show you what finally fixed it for me.

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The Secret Behind This Bake (Well, Dip)

Most hummus recipes tell you to just blitz the chickpeas and be done with it. But the secret to Mary’s version—and why it works so well—is texture management.

• Reserving a splash of chickpea liquid (or using ice-cold water) gives you silkiness without drowning it in oil.
• Peeling chickpeas makes an unbelievable difference—boring, yes, but worth it.
• And blending longer than feels reasonable (seriously, keep that processor whirring) is what takes it from “DIY dip” to “restaurant-style.”

I didn’t expect that blending time and water temperature would matter so much—but they do.

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Ingredients + Why They Matter

• Chickpeas (1 x 400g tin) – The backbone of hummus. Rinsing well (and even peeling) avoids that grainy, starchy taste.
• Tahini (1 heaped tbsp) – The nutty heart of hummus. Too much, and it turns bitter; too little, and you miss the depth.
• Lemon Juice (juice of 1 lemon) – Cuts through the richness and lifts everything. Don’t skimp.
• Garlic (1 small clove) – A little goes a long way. I once used two cloves and, well, let’s just say it overpowered the lot.
• Olive Oil (2–3 tbsp) – Adds creaminess and flavor. Mary goes with a drizzle at the end for that glossy finish.
• Sea Salt (to taste) – Brings the whole thing together.
• Optional Cumin or Paprika (pinch) – I tried both—cumin adds warmth, paprika adds a smoky edge.

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Want to Change It Up? Here’s How

• No tahini? – Swap with Greek yogurt or an extra spoon of olive oil. The flavor shifts but still works.
• Dairy-free creaminess – Add half an avocado; it blends like a dream.
• For spice lovers – A teaspoon of harissa or chili flakes wakes it right up.
• Beetroot hummus – Roast a beetroot, blend it in, and you’ve got Instagram-worthy pink hummus.
• Nutty twist – Toasted pine nuts or sunflower seeds whizzed in give it richness.

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Mistakes I’ve Made (and How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Hummus too thick	Didn’t add enough chickpea liquid	Drizzle in cold water or reserved liquid while blending
Grainy texture	Chickpeas not soft/skins left on	Peel chickpeas or simmer canned ones for 5 mins
Overpowering garlic	Used a big clove/raw garlic too strong	Use a small clove or roast it first for mellow flavor
Bland dip	Skimped on lemon juice	Always taste and add more lemon/salt at the end

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How to Make Mary Berry’s Hummus

1. Prep chickpeas – Drain, rinse, and set aside 2–3 tbsp of the liquid. If you’ve got the patience, peel the skins.
2. Load the blender – Chickpeas, tahini, garlic, lemon juice, and a splash of that reserved liquid.
3. Whizz away – Blend until smooth, scraping down the sides. Keep going longer than you think.
4. Adjust – Drizzle olive oil while blending. Add cumin/paprika if you fancy. If it looks stodgy, loosen with more liquid.
5. Serve – Spoon into a bowl, swirl the top, drizzle with olive oil, and scatter with herbs, paprika, or toasted seeds.

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Tips From My Kitchen

• I microwave my canned chickpeas for 30 seconds before blending—warmer chickpeas = creamier hummus.
• Ice-cold water (literally a cube melted in) makes it silkier.
• Always taste at the end—sometimes it needs a squeeze more lemon to wake it up.
• Don’t serve fridge-cold—it dulls the flavor. Room temp is best.

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Storage + Serving

• Fridge life – Keeps 4 days in an airtight tub.
• Freezer – Portion in small tubs, freeze up to 1 month. Defrost overnight in the fridge.
• Serving ideas – With pita, alongside grilled chicken skewers, spread in a wrap, or as part of a mezze platter.

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FAQs

Q: Why is my hummus grainy?
A: Usually means your chickpeas are too firm or unpeeled. Simmer them with a pinch of baking soda or peel, then blend while warm to get smooth.

Q: What’s the trick to fluffy hummus?
A: Add an ice cube! It aerates the mix as you blend, making it fluffier and lighter.

Q: Can I use canned chickpeas instead of dried?
A: Totally—but for smoother hummus, simmer them in water with baking soda for about 20 minutes until they soften.

Q: How do I get garlic flavor without it being harsh?
A: Purée your garlic in lemon juice first—that softens its bite while keeping the flavor bright.

Q: Should I peel chickpeas for hummus?
A: Peeling (or simmering with baking soda so skins lift off) makes the texture ultra-smooth. Yes, it’s worth the extra minute per bean.

Q: Can blending while warm really affect texture?
A: Yes—it allows the chickpeas to break down more easily, yielding a smoother result.

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Similar Recipes You May Like

• Mary Berry Watercress Sauce
• Mary Berry Green Peppercorn Sauce
• Mary Berry Marie Rose Sauce Recipe

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