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Hummus ©

March 28, 2015






I began this blog for my children and friends and I am happy to say it has now reached to 28,508 views!!!!Thank you all very much indeed!

Hummus, todays recipe, is one of my favourite dips and my recipe collection would not be complete without it. It comes from the Levantine and is a wonderful combination of flavours.

In the period of Lent it is very suitable and makes an excellent dip at a party or as part of a Meze.

For those who would like to know a little more about it, I enclose this Link.



Hummus ©



6-10 Persons


1/2 hour to prepare





200 g “dry” chick peas OR  2 tins of chickpeas 200 g in weight

1 onion peeled and quartered

2 bay leaves

6-8 tbs Virgin Olive Oil

1 tsp chili powder

juice from 4-5 lemons or more

3 cloves  garlic crushed

100 ml Tahini ( Sesame seed product)

2 tsp cumin powder

2-3 tsp salt or more

freshly ground pepper

4 tbs water ( Optional )


Garnish: Olive oil, sprig of parsley and a dash of paprika



1. If you have tinned chickpeas, drain and place in blender.

If you have dried chickpeas,  (with skins on or not), place in saucepan and cover with water and leave overnight. This is important as it allows the gasses to be released. Next day, drain off the water and cover with fresh water to at least double the hight of the chickpeas in the saucepan, as they will swell.You may need to add extra water as they cook. Peel and quarter a medium sized onion and add two bay leaves for flavour. Bring to the boil and simmer for at least an hour, until chick peas are completely soft. Spoon off any froth with a slotted spoon.

2. Drain chickpeas and place in blender. If you don’t have a blender, press through sieve with the back of a wooden spoon. This will take time, but gives a smooth and light result. Add the rest of your ingredients and pulse to your desired consistency.

3. Taste carefully, for salt, lemon and smoothness. The consistency should be light and very tasty. When I made it, I added quite a lot more salt to bring out the flavour and lemon juice.

4. Pour into serving bowl and arrange. Garnish with parsley, drizzle with olive oil and sprinkle with sweet or hot paprika.


Hummus ©

Spoon out into a bowl and arrange as you wish. Here I have used the back of a soup spoon to bring it into a conical shape.


This is what you are aiming for.


Hummus ©

Assemble your ingredients.
Empty your weighed chickpeas onto a tray and check through for stones.
*If you are using tinned chickpeas, you can skip this process and add straight to blender.

Hummus ©

Place chickpeas in saucepan and cover with cold water. Leave over-night.

Hummus ©

Pour away the water the chickpeas have been soaking in, cover with fresh water, to come at least 6 cm above the chickpeas. Add one medium onion quartered for flavour and two bay leaves.

Hummus ©

As the chickpeas start to simmer, remove any froth with a slotted spoon.

Hummus ©

Simmer for one hour or until the chickpeas are completely soft inside. ( The cooking time, depends on the age of the chickpeas.)

Hummus ©

Drain and place in blender.

Hummus ©

Add to blender the rest of your ingredients.

Hummus ©

Add crushed garlic.

Hummus ©

Hummus ©

Once everything is added, blend to your preferred consistency. Taste and add more salt and or lemon juice and oil. Add enough salt to bring out the taste fully and it should be lemony and soft and light in consistency. A little extra water can also be added.

Hummus ©

When you push the Hummus with a spoon, the consistency should hold its form as in the picture.

Hummus ©

Decorate with a sprig of parsley, or other fresh herb.

Hummus ©

Serve with hot pita-bread!

This makes my mouth water just writing it…enjoy!



One Comment leave one →
  1. February 25, 2017 5:16 pm

    Reblogged this on What's Cooking In Jane's Kitchen and commented:

    One of my favourites…….


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