Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Hummus Recipe
Everybody wants an amazing hummus recipe! Creamy, earthy, completely addictive.
Made with chickpeas, tahini, lemon, olive oil and garlic, it’s an amazing standby pantry dip for sudden friends or midnight munchies! Creamy and clean, it’s fully incomparable to the thick, bitter retailer purchased hummus.
Hummus recipe
Each time I’m planning gatherings, I wish to hold the stress ranges down by utilizing a mix of some retailer purchased issues and a few home made issues for pre dinner nibble platters. I purchase cured meats, olives and crackers (although these home made gourmand crackers are in excessive demand in my circles).
However I all the time put hummus on the “make” facet of the listing.
Although there actually are some nice dips at supermarkets these days, hummus shouldn’t be and by no means can be considered one of them. It’s too bitter, it’s too thick, it lacks the signature creaminess of actual hummus.
The primary time you attempt home made hummus can be a recreation changer. I completely swear to you.
And it’s so darn EASY.
I wish to inform you that I all the time make hummus with dried chickpeas that I’ve soaked in a single day and cooked till tender however that may be bollocks. The reality is, hummus is the type of factor I wish to make proper now and which means grabbing a can of chickpeas. At greatest, I’ll strain cook dinner the chickpeas – which implies ready one complete hour. Nevertheless it’s higher than ready till tomorrow. 😉
There’s just one factor that you could be not have in your pantry proper now but it surely’s accessible in any respect main supermarkets these days right here in Australia – tahini.
Tahini is simply sesame paste, and should you don’t use it, then it’s not hummus. I’m not saying it received’t be tasty, but it surely simply received’t be hummus. 🙂 It lasts for ages within the pantry, and it’s an amazing standby for all these Friday evenings when the clock ticks over to five pm (4 pm?) and also you’re able to put your toes up with some nibbles and a glass of wine…. (I actually simply described what I’ll be doing in 2 hours).
Make sure you use HULLED tahini, not unhulled. Unhulled tahini is made utilizing sesame seeds, hull and all, which makes the sauce richer however extra bitter.
serve Hummus
As for the way and what to serve with hummus? Effectively, how about like THIS…. I imply, actually. If there was ever a approach to get enthusiastic about consuming masses and a great deal of veggies, this may be it!!! Thanks Bon Appetit, for the attractive inspiration. 🙂
However after all, there’s all the time the choice to stay with the basic – serving with flatbreads, or crispy baked retailer purchased pita bread. I like to chop them up, spray with oil, sprinkle with salt and pepper and bake till crispy.
If you wish to get a bit fancy, attempt sprinkling with a little bit of dukkah too (it’s a spice combine with seeds that’s bought at supermarkets these days).
Utilizing hummus in dishes
Hummus can be a well-liked sauce choices for Center Jap wraps corresponding to Shawarma and Doner Kebab. Smear flatbreads with a beneficiant dollop of hummus earlier than piling on the marinated meats and contemporary salads!
I make the consistency of my hummus the best way it’s served within the Center East which is far looser than the dip you purchase in shops. The consistency is extra like a really thick ketchup. However it’s a lot thinner than the shop purchased model.
Within the Center East, it’s served unfold out on a plate, then you definitely use the again of a spoon to make swirls in it, drizzle over olive oil (which swimming pools within the swirls). Then sprinkle over some reserved chickpeas and a pinch of paprika. In the future, do that conventional Hummus with Spiced Lamb – it’s unimaginable!
My greatest tip is to serve it at room temperature! It makes such a distinction, the flavour is best and it’s creamier.
We made it to the tip of the week. It’s Friday. Go on. You deserve some end-of-week nibbles and wine!! – Johnsat x
Watch learn how to make it
Ingredients
- 400g / 14 oz canned chickpeas (1 can) , drained (reserve liquid and a few chickpeas for garnish) (Dried Chickpeas – Note 1)
- 1/4 cup liquid from the canned chickpeas
- 1 medium garlic clove , minced
- 1/4 cup fresh lemon juice
- 1/2 cup tahini, hulled (sesame paste), mixed well before using (Note 2)
- 1/3 cup extra virgin olive oil
- Salt and pepper
- Pinch of paprika, more olive oil and reserved chickpeas
Instructions
- Extra smooth optional steps: If you want ultra smooth hummus, do one of the extra Smooth Hummus steps below (I rare bother!).
- Reserve for garnish: Reserve 10 or so chickpeas for garnish.
- Blitz! Place remaining chickpeas, garlic, lemon, tahini and olive oil in a food processor or blender. Blitz until it becomes a paste.
- Season – Add salt and pepper – if using canned chickpeas, add salt gradually because the saltiness varies from brand to brand.
- Thin sauce – Add reserved liquid from can. Blitz for a couple of minutes until smooth – but note you will have tiny little grains in it, it won't be 100% smooth unless you do one of the extra steps below.
- Adjust – Adjust lemon and salt to taste, adjust thickness with more liquid. It should be a soft dropping consistency, like ketchup.
- Serve the traditional way: dollop a big scoop of hummus on a plate or shallow bowl. Use a spoon to spread it and make swirls on the surface. Top with reserved chickpeas, drizzle generously with more olive oil and sprinkle with paprika.
- Method 1: Drain chickpease, place in large bowl and fill with water. Grab handfuls and rub between your hands submerged in the water – skins will rub off and float to surface. Skim floating skin off, drain and use per recipe.
- Method 2: Tip all contents of can INCLUDING liquid into heatproof bowl. Cover loosely with lid or clingwrap, microwave on high for 3 minutes. Drain then use per recipe (hot chickpeas blitz smoother).
Notes
1. Chickpeas – I make hummus most frequently using canned chickpeas because when I want it, I want it NOW!! I’ve found the best brand is Edgell’s – they make the smoothest hummus.
To use DRIED CHICKPEAS, use just a touch under 1/2 cup of dried chickpeas (100g / 3 oz) – once cooked it will be around the amount of chickpeas in 1 400g/14 oz can. Cook using either or pressure cooker:
STOVE: soak overnight in lots of water. Pick out anything that doesn’t look like chickpeas that floats to the surface. Place in a saucepan with 3 cups of water and simmer on medium for 40 – 50 minutes (depends on chickpea size) until they are very soft. Skim off any skin that floats to the surface. Reserve some cooking liquid to thin the dip as required, drain the rest and proceed with recipe.
PRESSURE COOKER: No soaking required, cover with 3 cups of water and cook 50 minutes on high. Some chickpeas may break because they are so soft – that’s totally fine, it means a smoother dip!
2. TAHINI is a sesame paste and is sold in all major supermarkets nowadays. Some brands have a tendency to separate quite easily so you end up with thick sludge at the bottom and oil / liquid on the surface. MIX WELL before use! It keeps for ages – months and months – in the pantry (not required to be refrigerated).
HULLED Tahini – be sure to use HULLED not unhulled tahini (made with whole unhulled sesame seeds so tahini is darker and richer but more bitter).
Other things to use Tahini for: more hummus, stir through yoghurt with garlic and squeeze of lemon + salt and pepper = quick fabulous dip or sauce or spread. Especially terrific with all things Middle Eastern (see all my recipes here).
3. SMOOTHNESS – Some food writers seem dead set on achieving 100% smooth hummus which I don’t get because a) that’s not the way hummus is in the Middle East; and b) 100% smooth hummus is odd. Think – softened cream cheese texture with hummus flavour. It’s just not right, you need a bit of texture.
The reason hummus doesn’t puree to be 100% smooth is because of the skin. If you have a decent food processor and you use canned chickpeas (which are bloated and soft anyway), the hummus is smooth enough.
But if you want smoother hummus, use the provided optional steps.
4. HOW TO SERVE HUMMUS: Traditionally with fresh pita bread. I like to cut it into bite size pieces, spray with oil and sprinkle with salt & pepper then bake until crisp (10 minutes @ 350F/180C). Pictured in the post, I’ve also sprinkled with dukkah – it mostly sticks on the oil. Also pictured in post is a Crudites platter with hummus – carrots (purple and orange), cucumbers, asparagus, baby lettuce, radish, cauliflower – inspired by this recipe from Bon Appetit.
5. STORING: Keep in an airtight container in the fridge for up to 5 days. Can also be frozen – mix well once thawed to bring it together.
6. Nutriton per serving, hummus only, assuming 8 servings.
* Originally published May 2014. Updated with recipe video and tidying up the steps plus extra tip for how to make smoother hummus plus using dried chickpeas.
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