Home Made Hummus


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.

Usage Suggestions

as a dip – serve on a platter with pita bread or chopped raw veg such as carrots, celery, capsicum (bell peppers), or radish.

as a sauce / side – to serve with roast or grilled vegetables or meat. Like this chilli chicken with hummus, lamb fillet, or kofta kebabs or one of my all time favourites spiced beef with hummus.

more recipes using hummusspiced lentils with hummus, spiced chicken with hummus, falafels with hummus.

on sandwiches – also lovely as a spread on sandwiches, wraps or hot buttered toast.

Prepare Ahead?

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.

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