Homemade Hoummus (Hummus)
Home » COOK » Recipes » International Recipes » Greek Cypriot & Greek Recipes »As a [half] Greek-Cypriot girl, hoummus (hummus) has been eaten a lot in my lifetime! I can’t imagine having a BBQ without one and it’s always an available dip at most of the parties that I throw for the family!
However, over time, I have really started to dislike the shop bought stuff – it tastes so artificial and not like how I remember the taste of hoummus when we visit Cyprus. So, why not make my own – exactly to my tastes?! Here’s how I did it…
My great-grandad used to make the best hoummus ever, all by hand, without any kitchen gadgets! I used a smoothie maker to make mine! But if you have a food processor, you of course can use that. Similarly, if you want to mash up the chickpeas by hand and have a chunkier hoummus…go for it!
The two main ingredients of hoummus are chickpeas and tahini. Tahini is a sesame paste which I have found in the supermarket. If you can’t find it there, try a health food store as it should certainly be available there.
It is very hard for me to give quantities since it was all down to taste and adjust…but I will try and give a rough idea of what you will need. I personally prefer my hoummus with a stronger tahini flavour, you may want to reduce this flavour. I also love lemon, but you may prefer more garlic…enough with my ramblings, here is the recipe!
Homemade Hoummus (Hummus)
Ingredients
- 3-4 dessert spoons tahini sesame paste
- water
- 1 x 400g can chickpeas drained and rinsed
- garlic cloves crushed
- olive oil
- lemon juice
- salt
- paprika to serve
- fresh flat leaf parsley chopped, to serve
Instructions
- Start by blending the tahini with some water - you want to thin down the paste and whizz it so that it turns a lot paler. Also, before scooping out of the jar, give it a stir to mix in the oil.
- Now add the chickpeas and blend until smooth, or, if you like, leave a little texture. You may need to add some more water to help the process.
- At this point, add the juice of one lemon, 1-2 cloves of crushed garlic and some salt - all to your desired taste - add a little to start as you can always add more, but not take it away!
- Spoon your homemade hoummus/hummus into a serving bowl. Drizzle with some olive oil and dust with paprika. Sprinkle over some chopped leaf parsley too if you like.
- Serve with toasted pita bread, crudites or as a topping for a Salad
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
kj19
May 1, 2014 @ 12:51 pm
love hummous! I always make my own.. do you always use tinned chick peas or ever soak your won? I’m lazy and use tinned
Michelle Ordever
May 1, 2014 @ 12:59 pm
Life is too short to soak and cook chickpeas!! Always tinned! x
kj19
May 1, 2014 @ 1:13 pm
too true! I used to years ago when I first got married as I wanted to do everything properly
bruce_f.
June 23, 2019 @ 2:32 am
I soak the dry beans overnight then put them into my pressure cooker and are cooked with no effort.
It’s worth it to me because you can’t trust the prep of the canned beans and packaging material.
All that aside, i am going to try your recipe. It looks good. The recipe i’ve been using has one put olive oil into the mix but i’ve seen lots where they don’t do that. Haven’t tried it, but i am going to.
Thank you.
Michelle Ordever
June 23, 2019 @ 9:48 am
Enjoy!
Ann Robinson
January 25, 2014 @ 11:32 am
I’ll have to give this a try, your right about the supermarket versions they tend to taste artificial, and its not as if it takes a lot of time of effort to make you own
Michelle Ordever
January 25, 2014 @ 11:44 am
The way I make my hummous is authentic to what I grew up with. Making your own also means you can tweak the flavours to exactly what you like. I can’t eat shop bought stuff!