Traditional hummus recipe

hummus There are so many variations on how to make hummus that I enlisted my mum’s recipe. My mum is THE BEST COOK I have ever come across. As she doesn’t use recipes when cooking, I tried to get as close to real measurements as possible. I have tested this out and it works well. You can cheat by using canned chickpeas… it won’t taste as amazing, but it will be pretty close 🙂 Serve with this delicious nut bread for a complete meal..

Preparation (the day before)

1.  Soak your chickpeas in hot water for 8 hours or overnight. 


  • 2 x cups chickpeas, still warm, or cold and peeled (see step 1)
  • 1/4 x cup tahini
  • 2 1/2 x fresh lemons, or about 8 tablespoons lemon juice
  • 1-2 cloves of garlic, pasted (bang with mortar and pestle, crushing doesn’t work!)
  • 1 tsp sea salt
  • 1 tsp cumin
  • paprika to serve
  • really good quality extra virgin olive oil to serve (you can go without if you’re dieting)

To prepare:

  1. Rinse the soaked chickpeas, and then pour then into another pot and boil them for around an hour until tender. (Keep the water you boil them in). Set aside 2-3 tab of chickpeas for later.
  2. Pour tahini and lemon juice into your food processor and pulse until creamy and pale in colour. Add salt, and garlic to your lemon-tahini sauce.
  3. Pour chickpeas into a food processor and blend well.  Add as much of the water left over from step 1 as you want to achieve your desired thinness.  Taste and adjust seasonings. 
  4. Let this all run in your food processor for 2-3 minutes until smooth.

Serve drizzled with olive oil, and top with extra chickpeas, paprika or cumin.


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