Home Made Hummus
While it is easier to buy commercial hummus, I pretty much always make my own because it tastes so much fresher.
And it’s really not much bother. If you don’t have a food processor you could mash everything together with a fork for a more chunky rustic version. Or enlist the strength of your stick blender.
takes: 5-10 minutes
makes: enough for 2 as an accompaniment
1 can chickpeas (400g / 14oz) + liquid
1-2 cloves garlic, peeled
3 tablespoons lemon juice
3 tablespoons tahini
1. Puree all ingredients in a food processor with 3 tablespoons of the canning liquid. Use a high speed and keep the motor running until the hummus is creamy and smooth.
2. Taste and season, adding a little more lemon juice or tahini if needed.
different legumes – chickpeas are traditional but white beans are equally as good. Lentil hummus takes on a more earthy, interesting flavour. I haven’t tried red or black beans but they should work just as well.
vegetable hummus – replace some or all of the legumes with cooked vegetables. You need about 250g (1/2 lb) cooked veg. Roast carrots or beets are really lovely. Sweet potato, pumpkin, butternut squash, cauliflower or parsnip are also great.
can’t find tahini? – tahini is a paste made from ground sesame seeds. Replace with ground nut butters such as almond, cashew or brazil nut. Peanut butter could also be used but the flavour will be completely different.
home cooked chickpeas – feel free to use your own chickpeas cooked like these beans. If you forget to save the cooking liquid like I often do then just use water.
as a dip – serve on a platter with pita bread or chopped raw veg such as carrots, celery, capsicum (bell peppers), or radish.
on sandwiches – also lovely as a spread on sandwiches, wraps or hot buttered toast.
Absolutely. Takes 5-10 minutes.
Storage Best Practices
Store in an airtight container. Will keep in the fridge for 2 weeks or so. Can be frozen for up to 12 months.
Waste Avoidance Strategy
chickpeas, garlic, tahini – pantry
lemon – will keep in a plastic bag in the fridge for months.
Problem Solving Guide
lumpy hummus – keep whizzing until the hummus is super smooth.
bland – be generous with the seasoning. And add a little more tahini and lemon juice if you think it will help.
don’t have a food processor? – make a more chunky style hummus by just mashing everything together with a fork. Make sure you chop the garlic nice and fine.