As far a flavour and texture go, bought hummus doesn’t hold a candle to the homemade version. And really, hummus only takes about 5 minutes to whip up, so why would you bother buying it anyway?! This hummus makes a great healthy snack to dip vegies into (kids love it). It’s also ideal for a dinner party or barbecue – just serve with crackers, lebanese bread pieces or vegie sticks.
Hummus to hum aboutCourse: All Recipes, Entertaining, Healthy Snacks, Lunch Box, Party food, Sides, Vegan, VegetarianDifficulty: Easy
As far a flavour and texture go, bought hummus doesn’t hold a candle to the homemade version. And really, hummus only takes about 5 minutes to whip up, so why would you bother buying it anyway?!
400g can chickpeas, drained, liquid reserved
2 tbs tahini
4 garlic cloves, crushed
2 tsp ground cumin
1 tbs lemon juice, plus extra to taste (optional)
Chopped flat-leaf parsley, to serve (optional)
Toasted pine nuts, to serve (optional)
Extra-virgin olive oil, to drizzle (optional)
Cayenne pepper, to sprinkle
- Place chickpeas in a bowl. Add 1/3 of the reserved liquid, tahini, garlic, cumin and lemon juice. Use a stick blender to blitz until smooth, adding more of the reserved liquid, if needed, to reach the desired consistency (you can also use extra lemon juice, if you like). Taste and season with salt.
- Transfer mixture to a shallow serving bowl. Top with parsley and pine nuts, if using. Drizzle with olive oil, if desired, and sprinkle with cayenne. Serve.
Tips and notes
- Store in an airtight container in the fridge for up to 4 days.
- Serve hummus with lebanese bread, grilled and broken into pieces.
- Place the hummus in a small container in a school lunch box, along with carrot, cucumber and celery sticks for dipping.