Recipe: Home Made Hummus

Prep Time 10 minutes

Hummmmmus… easy to make and fantastic hot, cold, on it’s own, as a dip, on a sandwich, as a pasta or rice alternative. Hummus Yummus. Here’s goes…


1 can chickpeas (250gr) (or try it with some butter beans)

1/4 cup (60 ml) lemon juice (1 lemon)

1 heaped table spoon of tahini

1 garlic clove

Good dash of olive oil (1-2 tablespoons)

1/2 teaspoon ground cumin (or more to taste)

Salt to taste

2 tablespoons water (add more if hummus is dry)

Optional extras:

Flavour your hummus the way you'd like it best : Basil or Kale or Peppers (raw or grilled/fried), Parsley or Beetroot.. Send us your suggestions!




We’ve made some hummus with basil and another with beetroot - yum!

We’ve made some hummus with basil and another with beetroot - yum!


If you only have dried chickpeas available - make sure to soak these in water overnight, so they swell and soften.

Once chickpeas are softer and ‘hydrated’, I like to bring them to a soft boil and add a little vegetable stock for flavour. Bringing the chickpeas to a boil is not necessary but great if you like your hummus warm.

Drain the chickpeas, but leave a 2-3 table spoons of water.

Place all ingredients in blender. Blend until smooth. Viola! Hummus!

If you’d like to add extra flavour to your hummus, try adding some of the optional items to the mix and blend again. Yum!