Home Made Hummus


Another quick post. This is my really really simply hummus recipe. Well actually… It’s not really my recipe at all, I just looked on the web and found a bunch of recipes and triangulated them into one multi-faceted conglomerate recipe that I felt best defined me as a person. Or something…

So. Hummus. Great stuff, best eaten on char grilled turkish bread with a little olive oil on top, or in countless other ways that I can’t even begin to imagine.


  • 1 can chick peas (or if you’re one of those hard core types, you could buy fresh chick peas and soak them over night)
  • 1-2 tablespoons of tahini (if you want a tahini free recipe, try this one )
  • Good olive oil… lots of
  • The juice of a couple of lemons
  • salt

Incidentally, recognised additional hummus ingredients include garlic, parsley, onions, cumin, and/or chili. So don’t say I don’t give you options here.

Then throw all those ingredients into a blender and pulse until you’ve got the consistency you want. Adding more of each one (ie: more olive oil, lemon juice, salt, tahini), until you get the flavour you want. Scoop it out into a bowl, drizzle a little extra olive oil over the top, and dip away to your hearts content.


10 thoughts on “Home Made Hummus”

  1. Matt,

    Thanks for the link — much appreciated! You’re so right…making good hummus is so much about feel and personal preference. Going bit by bit and adding things until you get just the right consistency is definitely the way to go.

    I’m enjoying your blog!


  2. Yes, Yes, Yes!!! Food, glorious food….

    I just love this blog, so warm and yummy, and no calories!!!

  3. Hi Genie,

    No worries at all, saw your site on Helen’s “Does my blog look good in this” post, and thought I needed to investigate your tahini free hummus version… Lovely site you have too :)

    Ethel… if indeed that is your real name… I can not guarantee the calorie free nature of this blog… But I hope this post fills the void until I get around to writing another.

  4. Hey Ange,

    Yeh I gotta admit that when it comes to beans and legumes, I am definitely a can man. Yet to move into the next phase of soaking stuff overnight… I have some more chickpeas to use up so I may have to make another version using cumin.

  5. Oh yummo, hummus has to be my favourite dip.
    Your post reminded me of a incident while I was helping out at a conference last year. One of the food stalls had a sign saying- Vegie Burgers ‘homos’ included. I couldn’t stop laughing!
    Hope no one found this story offensive…

  6. Hey jenjen,

    I like your story… and you’ll find offensive content has a happy home at abstract gourmet :) Hummus/Hommos/Homos… its all good in my book, although I think i’ll pass on the veggie burgers.

  7. I appreciate your preference of ingredients in the hummus recipe.

    Being a Classic Greek Dip it has its own disciplinarian perfection attached.

    The Classic Greek dip calls in for the right consistency, which should be of the same texture as mashed potato.

    Addition of garlic to hummus would reduce the bitterness in hummus, which sometimes comes when it is mashed and the traditional preparation involves proper mashing of the chick peas and not blending.

    {Of course hummus gives us the flexibility of mixing and matching ingredients, yet I prefer the Classic one.

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