Hummus (otherwise Houmous)

by Edward Daniel

Hummus (otherwise Houmous)
Prep time
Total time
Hummus (otherwise known as houmous) is one of those dishes that needs care when making. It is important to not overdo the garlic or the lemon juice in this traditional dish, which supposedly originates from the middle-east. I made this recently and could not stop myself licking the spatula! Of course, this would not be appropriate in polite company. Hummus is high in vitamin c and iron. This recipe uses tinned chick peas. It is possible to use dried chick peas. Ideally, 100g of dried chick peas soaked for over 24 hours and then cooked under a medium heat for about an hour.
Recipe type: Starter, Snack
Cuisine: Vegan, Vegetarian
Serves: 6
  • 1 400g tin chick peas, drained
  • 4 tbsp sesame seed oil
  • 3 tbsp raw tahini
  • 1 clove garlic
  • 1 tsp salt
  • 10 groundings black pepper
  • ½ lemon, juice
  1. In a blender or food processor place all the ingredients save the lemon. Blend until smooth. Leave ¾ chickpeas for garnishing.
  2. Top tip
  3. I actually prefer to have a hummus retain a rough texture so I do not blend until it is thoroughly smooth. I guess it is your preference.
  4. Squeeze the juice of half a lemon. And, a teaspoon at a time the lemon juice to the above mixture and continue blending.
  5. Top tip
  6. I find that you need to be careful with the amount of lemon juice you use, as you can put too much in, which in turn can overpower the dish. Ideally, the subtle taste of the chickpeas and sesame seed oil should continue to come through.
  7. Serve with pitta bread or use as a dip with vegetables. (The caption shows the hummus being served with lashings of seeded flatbreads).
  8. Top tip
  9. The best way to keep hummus is to place it in a bowl and wrap the hummus with cling film. Ideally, you need to ensure that no air can get into the hummus. This way the hummus it is possible to preserve the hummus for about a week because it is not exposed to the elements and will not oxidise.




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