Hummus is such an easy dip to make and a very versatile low fat snack.  Once you start making it yourself, you will never want to go back to store bought. Chickpeas originated in the Middle East approx 7500 years ago. Today we love them because they are high in protein, fibre, manganese, folate and  tryptophan, a building block of mental well-being. They are good for the heart, the digestion and are high in anti-oxidants. And as well as all this they taste great.

I find using dried chickpeas really gives homemade hummus a great flavour and a really smooth texture. It is also super cheap to use dried. I usually cook a big pot and freeze some for later.  If you don’t have time, buy good quality canned chickpeas, which work just as well. I use locally stone ground tahini from NSM Food Wholesalers which is fresher and smoother, and with less sediment than imported brands. A secret trick to giving your hummus a lovely soft texture is the addition of a little water towards the end.

Hummus Recipe

2 cups cooked Chickpeas
(this is the equivalent of 3/4 cup dried or 2 cans, drained)
½ cup Tahini
1 ½ tsp flaked sea salt (less if using table salt)
cracked black pepper
juice of 1 ½ lemons (6 tbsp)
1 clove garlic crushed
2 tbsp olive oil
4 – 8 tbsp water

For dried chickpeas: Soak chickpeas overnight. Drain, put into large pot and cover with at least 3 inches of water. Bring to the boil and simmer for about 45 mins to an 1 hour or until soft, with the lid on. Strain, allow to cool.

For canned chickpeas: Make sure you drain off liquid and wash canned chickpeas well.

Add chickpeas and garlic to your food processor and blend. Then add all the rest of the ingredients apart from the water and continue to blend until creamy. Add the water a bit at a time until it reaches a soft, smooth, pale consistency.

We enjoyed this batch with beautiful artisan Organic Sprouts and Seeds Bread from Loafer Bakery in Fitzroy North.

To decorate: reserve a few whole chickpeas, add a drizzle of olive oil and a sprinkle of mild paprika.

Optional: 1 sml chopped spring onion, ½ cup chopped parsley added toward the end. Do not overblend or your hummus will go green!

Notes: The best hummus is made by taste. The brand and type of chickpeas and tahini will change the quantities of lemon juice, seasoning and amount of water needed so please adjust if necessary. The garlic flavour will mellow after the hummus is refrigerated for a day or two.

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4 Responses to Hummus Recipe

  1. Deandra Weiman says:

    Wow, awesome blog layout! How long have you been blogging for? you made blogging look easy. The overall look of your web site is magnificent, as well as the content!

    • theculinarylibrary says:

      Thanks for all the lovely comments Deandra. This is our first blog, it has been up and running for about a week but we have been planning it for some time. It has been something we have always wanted to do. We live and breathe food and so are excited to be able to share it with everyone!

  2. Babette says:

    Lovely blog! I have a question. You said you can cook a big batch and freeze it. Is that just the Chickpeas or also the hommus?

    • Hi Babette,
      I was referring to the chickpeas. I usually cook up a big batch from dried and then freeze a couple of containers. They just need to be thawed and then can be used in soups or for more hummus. I have never actually frozen hummus but I have heard that you can if you go easy on the water and add a little more oil so that it keeps its smooth consistency. Let us know how you go if you give it a go!

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