homemade hummus : a recipe

I’ve dabbled in the past with making homemade hummus, but it’s never become a habit. Hummus is so widely available that it just seemed a bit of a faff, and I could ever get a consistent recipe that I was happy with. When we lived in West Didsbury this was fine, as we had loads of lovely independent delis nearby, as well as plenty of supermarkets which stocked tasty hummus. However, out here in Istria – and I know it’s a bit of a first world problem in the grand scheme of things currently – good hummus just isn’t as easy too come by. We can get it, but it’s either too whipped up and creamy (no texture at all), too bland or strangely, too vinegary. Even we shop in Trieste, we’ve not found the one. So, at the weekend, the food processor was brought out of storage and a very simple recipe from the BBC Good Food website, was adapted to suit our tastes. Absolutely simple as anything to knock together, and the base recipe has now been found. Which is great, because we are big fans of this Middle Eastern dip – and as long as we keep stocked up on the ingredients, we can have it whenever we want it now.

what you’ll need

  • 1 can chickpeas, drained
  • Approx 60ml cold water, plus a 30ml for a looser consistency
  • 1 small garlic clove peeled and crushed
  • 1 lemon, juiced then ½ zested or a a big splash of lemon juice
  • 3 tbsp tahini
  • 1 tbsp olive oil, to garnish (optional)

what you’ll need to do

  • Thoroughly rinse the chickpeas in a colander under cold running water.
  • Tip into the large bowl of a food processor along with 60ml of water and blitz until almost smooth.
  • Add the garlic, lemon and tahini, and blitz again. If the consistency is too thick, gradually pour in up to 30ml more water.
  • Blitz again for about 5 mins, or until the hummus is smooth and silky. Or less, if you prefer more texture.
  • Season with a good pinch of sea salt and transfer to a bowl.
  • Swirl the top of the hummus with the back of a dessert spoon and drizzle over a little (chilli flavoured for a kick) olive oil and sprinkle with chilli flakes.

This was made in about 10 minutes – the longest part of the process was the initial blitzing of the chickpeas. I think because it was made with fresh ingredients (apart from the chickpeas) it was super tasty and could easily be elevated with additional flavours – olives, pumpkin, red pepper, avocado, beetroot, jalapenos. The list is seemingly endless. The recipe above makes enough for four good sized portions for two people, so you can adjust the quantities accordingly so none goes to waste or if you need more. And apart from the chick pea tin, there’s little packaging – no plastic lids, cartons, outer wrappers etc. A result all round.

Published on 6th February 2023