Homemade Hummus

  • Blender or food processor
  • Hummus
  • 250g cooked chickpeas
  • 60ml lemon juice, 1 large lemon
  • 60ml tahini
  • 1 clove of garlic
  • 30ml extra virgin olive oil
  • 1/2tsp ground cumin
  • 40-50ml water, cold
  • Salt and pepper, to taste
  • Toppings
  • 1/2 cucumber, finely chopped
  • 1 large tomato, finely chopped
  • 1/2 red onion, finely chopped
  • 1 tbsp extra virgin olive oil
  • za’atar
  1. Drain and rinse cooked chickpeas.
  2. Add all ingredients, except salt and pepper, to your blender and blend until smooth and creamy.
  3. Stop the blender and scrape the bowl a couple of times during the process to ensure a smooth texture.
  4. The hummus will be thick, creamy and smooth. If you prefer a thinner, add a bit more water until you reach desired consistency.
  5. Season to taste with salt and pepper.
  6. Serve hummus with a drizzle of olive oil, salad, a sprinkle of za’atar and simit bread to dip.
  • If you want an even smoother hummus, remove the outer skins of the cooked chickpeas. The hummus will last for up to a week in the fridge if kept in a sealed container.