Hummous / Hummus

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April 9, 2013 by Bloke In A Kitchen

Hummous has become almost a staple food in recent years, and kids especially seem to love it, so we always tend to have some in the fridge.  The supermarket ones are OK, but I always have to tart them up with a little more lemon juice, and a dash of paprika or chilli powder.


I decided it was high time I made my own.  My first attempt was reasonable but the taste was a bit ‘thin’ and one-dimensional, but 2nd time around I made sure I used a better olive oil, and spent a little more time adding a touch more lemon juice / tahini to get the taste I was after.  Follow the recipe, but don’t be afraid to experiment a little!  Next time around I might well infuse the olive oil with plenty of lemon zest first, and see if that’s even better.

A food processor is an absolute god-send to help you with this recipe, and you’ll be able to make up a lovely batch of lush hummus in no time at all.  Alas, I only have a tall jug blender (for smoothies and so on), which was frankly a bit of a hassle, but still worked reasonably well.


1 x 400g tin of chickpeas

2 garlic cloves – crushed

2 tablespoons extra-virgin olive oil  (use the best olive oil you can for this recipe)

2 – 3 tablespoons tahini

2 tablespoons lemon juice  (you may well want to add more lemon juice later, so have a couple of lemons to hand)

Small pinch of sea salt and ground black pepper to taste


Put the chickpeas in a sieve, and gently rinse off all the liquid.

Remove their pithy outer skins, by gently squeezing each chickpea between your thumb and finger and press lightly until it pops out.    This may seem a bit unnecessary and long-winded, but worth the extra effort, as you’ll get a better tasting, smoother hummus.  You’ll be left with a surprising (and satisfying!) amount of the outer skins!


Process / blend the chickpeas with the garlic, olive oil, lemon juice and tahini.  You want a light puree.

Give it a taste, and add more tahini and/or lemon juice for a more intense flavour.  Season with sea salt and pepper.

To serve

Perfect served with pita bread, olives, sliced lemons, carrot sticks and cucumber.

You can also gently heat up a little olive oil with some paprika for a few minutes, and dribble it over the hummus.  It looks great, and gives the hummous a bit of a kick.


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