I remember when hummus was considered a bit special here in the UK, now hummus is everywhere and comes in a multitude of varieties. This is my recipe for easy homemade traditional hummus. Nail this one and you can fancy it up any way you like.
Hummus was an unknown quantity here in the UK until it the 1980s when good old Waitrose introduced it to its shoppers who have been snapping it up in droves since then.
Where does hummus come from
Hummus comes from the middle east where this flavoursome chickpea dip has been a diet staple for thousands of years. It’s used as a dip, a base for other dishes, a side dish and even as a breakfast dish.
How do you pronounce hummus?
Hoom-us, but don’t drag out that oo too much. Keep it soft.
Is hummus healthy?
Yes indeed! Hummus is high in good fats thanks to the oils in those sesame seeds that make up tahini. You also add olive oil when serving which just ramps up that good fats oily goodness.
It is low in carbs, has plenty of fibre and is pretty high on the plant based protein front too.
Hummus is low on the glycemic index. This lovely stuff fills you up and keeps you feeling fuller for longer.
Quite honestly hummus is a win win situation on the foodie front.
What’s in hummus?
Hummus has just 5 ingredients; Chickpeas, also known as garbanzo beans or gram beans (yes this is where gram flour comes from). Also Tahini which is a sesame seed paste from the Middle East. Lemon juice, garlic and salt.
How do you make hummus?
Quite simply you just blend together all 5 of the ingredients and hey presto! You have hummus. Just like that.
Okay having said that there are steps involved and a couple of quick tips that will help to to create the very best traditional hummus oh so easily.
Dried or tinned. The choice is yours. It is all a matter of time. If you use dried chickpeas you’ll have to soak them overnight, drain them and then boil them for about 2 hours to get them nice and tender ready to make your hummus.
Can’t be arsed with all that hassle, just use a tin of chickpeas. Drain them first. You can actually use the juice from a tin of chickpeas to replace an egg in some recipes, so if you need it don’t just chuck it out.
Tips on making your super healthy hummus
- Cook the tinned chickpeas in some fresh water for 15 minutes just to soften them. Yes I know they’re already cooked but this will give you the smoothest yummiest hummus so it is well worth the cooking time.
- An ice cube. Yes you read that right, an ice cube. No, this is not to put in the G&T that you are having while the chickpeas are cooking. The ice cube is to pop in the food processor whilst whizzing up the hummus to blend it all perfectly.
- First put the peeled and chopped garlic into your processor (I use a mini one) along with those cooked chickpeas (drained of cooking water). Whizz this till you almost have a sandy mixture.
- Now add the lemon juice, tahini, salt and that all important ice cube which will rattle like hell when you add it to the processor.
- Whizz for 5 minutes till you get a gorgeously smooth traditional hummus.
- Add a little extra water if you want a thinner consistency
How to serve
For a classic traditional hummus just pour on some extra virgin olive oil and a sprinkling of either sumac or cumin for added spice. It’s nice to hold back a few of the whole chickpeas and scatter these on top as well.
Here are some other ideas for serving your easy homemade traditional hummus;
With some toasted pine nuts, lemon juice and olive oil with some torn parsley leaves on top.
Or serve your homemade hummus as I have here with oven-roasted chickpeas and a teaspoon of harissa (here is my recipe for homemade harissa) and a tablespoon of Greek yogurt (here’s how you can even make your own homemade Greek yogurt) swirled through it
or go completely different with my fabulous Spring Pea Hummus instead of using chickpeas at all!
What to serve with hummus?
Pitta breads, crisps, healthy veggie sticks like carrots and celery. Spread it on sandwiches as a healthy alternative to mayonnaise.
You can put a dollop of hummus into soups. Serve it with kebabs, koftas or burgers. Or you can use it as a base for other foods like my grilled courgettes with minced beef and hummus which is delicious.
So there you have it. Hummus is good for you. It’s quick and easy to make. You can serve it in a multitude of different ways. And you can tart it up in any way you like.
If you try my recipe then please leave a comment or rating. I love to hear from readers and reply to everyone just as quickly as I can.
Looking for more super easy dips and sauces to make, then check these out before you go;
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Easy Homemade Traditional Hummus
- 400 g chickpeas can of chickpeas, 280g drained
- 2 cloves garlic minced
- 1/2 tsp sea salt
- 1 tbsp tahini
- 2 tbsp lemon juice
- 1 ice cube
- 2 tbsp olive oil
- sumac or cumin
- drain chickpeas and cover with water in small pan and bring to boil then lower heat and simmer 15 minutes then drain and cool
- Whizz garlic and salt in food processor and add the cooled cooked chickpeas plus the icecube and whizz again
- Add the lemon juice and tahini and whizz for up to 5 minutes till smooth and creamy
- add a little extra water if you feel it requires it
- Serve with the olive oil swirled on top and sprinkling of sumac or cumin