How to make Hummus from scratch...

I'm in that category of people that love hummus, and I can eat it with almost anything! I simply love that stuff! The only problem, it's quite expensive when bough ready made, at least here in Ireland... And you're getting such a small container for such a big price. I think that by now, everyone knows what hummus is and what you make it from. Few simple, and cheap, ingredients blended together. So, I set out to make my own! 

WHY I didn't make it sooner?! It's simple, soooo quick (even if you chose to peal the skins of chickpeas, which I usually do, as it results in super smooth hummus) and you're getting quite a big batch, even from one can of chickpeas.

The below quantity of ingredients is to my taste, it works for me. First batch of hummus had too much tahini in it, next one was too acidic because of me being too generous with the lemon juice, but throughout some trials and errors I've found my perfect "mix", so feel free to experiment, add more lemon juice or tahini, some heat like chili flakes, all depending on your individual taste. Extras like coriander and cumin - that was a tip I got from one of my Spanish friends. 

Go adventurous - add some caramelized onion, baked beetroot, grilled red pepper, make hummus using beans instead of chickpeas! Don't forget to pimp it out with some toppings too. It's a great dip/spread to experiment with and find your own favourite!

Out of all the ingredients the only one that you'll have to invest a bit in is tahini, but it will last you for quite a long time, as you need only few spoons each time you'll be making batch of hummus. Chickpeas are one of the cheapest canned pulses you can buy, and all the seasoning you probably have at home already - so no reason not to make your own.

How to make it...


- 1 can (400 g) chickpeas (roughly 2 cups drained, cooked chickpeas)
- 2 tablespoons olive oil (extra virgin might be too strong for hummus)
- 2 tablespoons tahini
- 1 tablespoon lemon juice (from about 1/2 lemon), plus more if you like it
- a bit of lemon zest
- 1 clove of garlic, roughly chopped
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 handful chopped fresh coriander


- Drain the chickpeas into a strainer - reserve that liquid, it's your aquafaba! 
- Combine the chickpeas, olive oil, tahini, lemon juice, garlic, salt, and coriander in the bowl of the food processor or blender. 
- Process the hummus continuously until it becomes very smooth, 1 to 2 minutes. Scrape down the sides of the bowl as needed to integrate any large chunks.
- Taste and add more of any of the ingredients to taste. 
- If your hummus is thicker than you'd like, add a tablespoon or two of aquafaba, thin it out and make the hummus creamier. You can also add more olive oil to the same effect.
- Scrape the hummus into a bowl and serve with pita chips, olives, olive oil (if you haven't used any in the hummus itself, I know some people make hummus with water instead of oil)
- Sprinkled with some paprika or serve with raw vegetables. 

Hummus will keep for up to a week in a sealed container in the refrigerator.

✅ If time and patience allow you, "pinch" the skins from each of the chickpea and take it off, this will make your hummus way smoother, almost velvety. Some prefer their hummus "grainier", if that's the case leave the skins on. A very good speed blender/Thermomix will produce very smooth hummus - skin or no skin.


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