Homemade Hummus

Before the recipe post…guess what? I’ve changed my name!

Not my actual name of course, just the blog name. Like it? I think it’s more…well, me!

I’ll be changing the URL (website address) in the next couple of days too – it will become http://www.kiwicountrygirl.wordpress.com – I will be posting on Tuesday about building a swing so if it doesn’t come up please come and find me!

Recipe post time!

Today I made hummus.

I want to dip carrots in it. I want to put it on crackers. I want it on toast. And I definitely ate some straight off the spoon.

It’s that good.

It’s also that easy, and in my opinion if something delicious is also easy to make, it immediately earns more points and tastes more delicious.

Drain and rinse a can of chickpeas and put ’em in a blender.

Hummus (1)

Add about a tablespoon of tahini and a teaspoon of crushed garlic

Hummus (2)

A squeeze of lemon juice (all accurate measurements here)

Hummus (3)

Sprinkle in some salt & pepper and about 3 tablespoons of cold water and blend it up.

Hummus (5)

It’ll start to look like this. Keep going

Hummus (6)

Until it looks like this

Hummus (7)

Add a drizzle of olive oil and pulse again a few times until it’s mixed in.

Hummus (8)

Put it in a bowl and dip whatever tickles your fancy.

I added a little more water at this point as it wasn’t quite the consistency I wanted.

This will keep in the fridge for about 5 daysΒ and can also be portioned down and frozen if you don’t think you’ll eat it all that quick. But you will.



  • Servings: About 1 cup
  • Print


1 can chickpeas, drained & rinsed (about 250 grams)
1 TBSP tahini
1 tsp crushed garlic
3-5 TBSP cold water
1 TBSP olive oil
Juice of half a lemon
Salt & pepper


Add chickpeas, tahini, garlic, water, lemon juice and salt & pepper to a blender or food processor. Pulse until desired consistency is reached. Add more water if needed.

Add the olive oil and pulse a couple of times until incorporated.

Serve with carrot sticks, crackers or pita chips. Or whatever you have.

Store in an airtight container in the fridge for 5 days or freeze.


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