Hummus in the UK: what it is, how to order it, where to find it
Hummus is a purée of chickpeas, tahini, lemon and garlic, the cornerstone of the Lebanese table. The good version is smooth, generous with tahini and lemon, and warm-savoury rather than the thick, bland supermarket kind. Served with a pool of olive oil and warm flatbread, it is the first thing to judge a Lebanese kitchen by.
What hummus is
Cooked chickpeas are blended with tahini (sesame paste), lemon juice, garlic and salt into a smooth, pale purée, loosened with a little of the cooking water or iced water and finished with a swirl of extra virgin olive oil, sometimes a dusting of paprika, cumin or whole chickpeas. The Lebanese and Levantine version is heavy on tahini and lemon, smooth and savoury. Hummus bil lahm tops it with spiced minced lamb and pine nuts; hummus with whole warm chickpeas (balila style) is another treatment. The word simply means chickpea.
How to judge it
It should be silky smooth, not grainy or stiff, generous with tahini and bright with lemon and garlic, and sit under a proper pool of good olive oil. A thick, bland, under-seasoned hummus is the low end. Made fresh that day, served slightly warm or at room temperature, not fridge-cold, is the sign of a good kitchen. Peeling the chickpeas or blending long gives the silkiest texture.
Hummus on the mezze table
It is one of the essential cold mezze, alongside baba ganoush, moutabal, tabbouleh and fattoush. A mixed mezze with hummus, bread and a couple of others is a meal. It is naturally vegan and one of the healthiest things on the menu when not topped with meat.
Where it is done well in the UK
Lebanese and Levantine restaurants, and the growing number of Middle Eastern mezze houses. The list below shows areas with the most Lebanese restaurants.
How to order it
Order hummus to judge a Lebanese kitchen; it should be silky, tahini-rich and lemony, under a pool of olive oil, not thick and bland. Hummus bil lahm (with spiced lamb) is the fuller version. Eat with warm flatbread. Naturally vegan.
Where it's done well
UK councils with the most hummus specialists, by restaurant name, in our directory.
Restaurants near you
Search by postcode or use your location to find restaurants likely to serve hummus near you.
Make it at home
Serves 4 · 20 min
Ingredients
- 400 g cooked chickpeas (or a tin, drained)
- 4 tbsp tahini
- juice of 1-2 lemons
- 1 garlic clove
- salt
- iced water to loosen
- extra virgin olive oil, paprika to serve
Method
- 01Blend the chickpeas, tahini, lemon, garlic and salt until smooth.
- 02Add iced water a spoon at a time, blending, until silky and pale.
- 03Taste and adjust the lemon and salt.
- 04Spread in a bowl, make a well, pour in olive oil and dust with paprika.
Iced water and long blending give the silkiest texture; peel the chickpeas for the smoothest of all. Be generous with tahini and lemon.