Homemade Hummus

I have always loved hummus and used to buy it every week.

One day I decided it was much more convenient to make it when I wanted it.  And  I always have cans of chickpeas in the cupboard, plus I could customize it however I wanted to.

I know some people swear by using dried chickpeas and soaking them etc etc, but too be honest, I think the canned chickpeas are just as delicious and much less preparation and organisation required.

I can decide that I would like some hummus and five minutes later I have fresh delicious homemade hummus!

I have also used apple cider vinegar in place of lemon juice when I don’t have any fresh lemons and this tastes just as good, plus you get the extra health benefits that apple cider vinegar is known for.

I really like my hummus garlicky, but feel free to reduce or increase this to suit your own tastes.

Use this recipe as a base and play around with different flavours like pumpkin hummus, roasted red pepper and roasted garlic to name a few.

This makes about  1.5 cups and will last (if you don’t eat in all in the one day) up to 1 week in the fridge.


Homemade Hummus
Prep time
Cook time
Total time
Serves: 1½ cup
  • 1 425g can of chickpeas (drained & rinsed)
  • 2 tablespoons Tahini
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 2 tablespoons lemon juice or apple cider vinegar or 1 tablespoon of each
  • 2-4 cloves of garlic (crushed)
  • ¾ teaspoon cumin
  • 1 teaspoon Himalayan Salt (more or less to taste)
  • 2- 4 tablespoons water
  • sprinkle of ground paprika for serving (optional)
  1. In your food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for a few more seconds
  2. Add the chickpeas, olive oil, minced garlic, cumin, and salt to the tahini and lemon juice.
  3. Process until smooth, scrape the sides and bottom of the bowl then every now and then to ensure everything is thoroughly mixed.
  4. If the hummus is not as smooth as you would like, add water, 1 tablespoon at a time then blend until desired consistency is achieved
  5. I normally add about 4 tablespoons of water and blend everything for around 5 minutes
  6. Sprinkle with paprika just before serving
  7. Will keep in a covered container in the fridge for around a week

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