Home Made Hummus https://thesourcebulkfoods.co.nz/wp-content/uploads/2021/10/Screen-Shot-2021-10-28-at-11.12.56-AM.png Gluten Friendly, Snacks, Vegan Friendly 1 can chickpeas or 1 ½ cups (250 grams) cooked chickpeas 1/4 cup (60 ml) fresh lemon juice, 1 large lemon 1/4 cup (60 ml) well-stirred tahini  1 small garlic clove, minced 2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving 1/2 teaspoon ground cumin Salt to taste 2 to 3 tablespoons (30 to 45 ml) water Dash ground  smoked paprika or sumac or Dukkah, for serving In the bowl of a food processor or blender, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy. Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes. Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency. Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of smoked paprika, sumac or Dukkah. Store homemade hummus in an airtight container and refrigerate up to one week. PT10M
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Home Made Hummus

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Home Made Hummus

Making Hummus at home is super easy and an simple way to avoid single-use packaging. Enjoy on Falafel, Sandwiches or as a dip. Great for entertaining or on picnics!

If you would like to make cook the chickpeas from scratch also, so you have a big batch to use, add your desired amount of chickpeas to a pot and cover in several inches of water and leave to soak overnight. You will then need to boil the chickpeas for at least 2 hours until they are tender. You can keep any chickpeas that you don't use, in an airtight container for 3-4 days.

Recipe and photo by Adam and Joanne Gallagher @inspiredtaste

INGREDIENTS

1 can chickpeas or 1 ½ cups (250 grams) cooked chickpeas

1/4 cup (60 ml) fresh lemon juice, 1 large lemon

1/4 cup (60 ml) well-stirred tahini 

1 small garlic clove, minced

2 tablespoons (30 ml) extra-virgin olive oilplus more for serving

1/2 teaspoon ground cumin

Salt to taste

2 to 3 tablespoons (30 to 45 ml) water

Dash ground  smoked paprika or sumac or Dukkah, for serving

TIME

10 Minutes

SERVES

6

DIFFICULTY
METHOD

In the bowl of a food processor or blender, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.

1

Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.

2

Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.

3

Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of smoked paprika, sumac or Dukkah.

Store homemade hummus in an airtight container and refrigerate up to one week.

4

Snacks

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