Let’s make hummus

I love making grub, as you’ll know if you happen to be a regular here, but I can’t see the point of putting up recipes of things you already know.


Why would I do that?

Of course, admittedly, you might well know how to make hummus, but there’s a good chance many people won’t, so let’s give it a go.

It’s ridiculously easy.

All you need to do is buy a couple of cans of chickpeas, throw in some tahini, add a few cloves of garlic, maybe a fist of coriander, a squeeze of fresh lemon and a shot of olive oil.

Whizz it all together using a stick blender and before you know it, you have hummus.

You probably have so much hummus you’ll have to give it away to friends and neighbours but that’s all right too. That makes you even more Levantine than you were before. That makes you an absolute decent hospitable Arab.

My question is this: how can I make this hummus recipe better?

How can I add to this, or remove from it, so that my hummus begins to approach the wonderful quality of hummus in Lebanon?

I have this  wonderful book of recipes, but I feel I can do better.

Lebanese food

How can I make better hummus?



20 replies on “Let’s make hummus”

from the photo is looks like it needs to be looser use more liquid not necessarilly oil and blend for longer the texture looks wrong.experiment try rosewater.or use the water the chickpeas come in

Like John Murphy I have never seen hummus that looked like that before,but then I am no expert.I have eaten it in Turkey and north and south Cyprus,and I just happen to know someone who produces it commercially for small supermarkets in the UK and Ireland including Dunnes under their own brand name.I think your hummus would probably taste better being homemade.

Ah, one of my favourite nibbles!

I use recipes as an inspiration to create anything to my own taste, as do people in different middle eastern countries. For hummus there is no such thing as one recipe.

Your basic recipe can be enhanced by adding more liquid as mentioned above (slowly, by adding drop by drop until it suits your required texture, preferably with olive oil) and a dash of ground cummin, chili, pepper and maybe mild curry powder (all optional).
But never mind if it doesn’t look like that ready made stuff from Tesco, or any other shop.

Since I don’t like fresh coriander I use fresh parsley, finely chopped, but I add a bit of ground coriander. Or I leave out any fresh herbs.

And as a finish I top it up with caramelised onions – which gives an altogether more rounded taste.

I like your hint on the gems and culture of those troubled countries. Or maybe it’s just me to see it.

I always use one or two grilled/roasted and skinned red peppers, a pinch or two of kashmiri/cayenne chilli powder. Depending on the amount I’m making.

Like Carry said there is no one recipe for hummus and some will like / dislike the same one. I used to breakfast on hummus in Saudi, try it with pomegranate seeds.

I’m getting into a bit of Asian cooking lately, so maybe lime leaves (smashed up a bit and finely chopped – they’re a bit coarse) might be nice, with Thai basil and topped off with sesame seeds.

I was on a bit of a mission earlier to make a proper green Thai curry and these Asian chicken lettuce wraps. –

They didn’t have the cilantro in the Asian market I went to so I asked your wan in Dunnes did they have Cilantro by any chance. What’s dat she says to me.
We’re fecking brutal here for anything different. Chinese muck take away is about as adventurous as some people get or taco fries from abrakebra if they’re really feeling a bit wild altogether.

I’m just getting into a bit of Asian cooking at the moment, so I’m thinking it might be nice with some lime leaves – smashed up a bit as they’re so coarse and finely chopped, and Thai basil, topped with sesame seeds. You can get some great stuff in an Asian market.

I tried making a proper Thai green curry and these Asian chicken lettuce wraps earlier. Turned out nice enough.
Here ye go –

Artemis, cilantro is just the American name for coriander,
same difference as with eggplant and aubergine …

No.8, great idea with the pomegranate seeds in hummus! I usually use them to sprinkle green mixed salat, they go well with savoury dishes.

Ah go way.. I had fresh coriander and all.
I always thought it was something else.
Ah well. Thanks. Ye’re very informative.

By the way if anyone is going to try that Thai Green Curry, use 1 tablespoon of the Mae Ploy stuff, not 3. I had to strain out my ingredients and do the sauce again, as it was kinda too hot for my taste buds and I like a lot of heat.

Think it’s time for a batch of hummus soon now.. Would I get Tahini in Dunnes I wonder? Is there any other name for it, just in case? Feck sake. Doh.

Cool, thanks.
I made roasted red pepper & garlic hummous before and all I could find was a massive jar of Tahini that I never really used again, so I might give it a go with the peanut butter instead.

Not sure if you’d get the consistency you want with a stick blender btw. Maybe a regular blender or a food processor.

Artemis, with a stick blender it gets a little bit chunkier, there are always bits which resist being smoothed to death.
I quite like it, because you still get the feeling that you eat actual stuff, not baby food.
If you want a real smooth spread, however, a regular blender is better.

I have the same problem with those giant jars of tahini, never use it up.

But you can make your own tahini in small batches. It’s easy, because you only need sesame seeds and (preferably) sesame oil, both available in health food stores or probably even in supermarkets.

Dry roast the sesame seeds lightly (!) in a frying pan, let them cool on a plate (not in the pan), then put them in a blender with oil, blend.
Put in a glass jar, cover the paste with some oil as a kind of insulation, off into the fridge or processed as hummus.

Probably an Irish solution :-))))

That’s how dishes evolve. You start with simple hummus and end up with “put the leftovers in the blender”.
Sometimes it works, mostly it doesn’t.

In the restaurant scene they call it fusion cuisine or sometimes even fancier “deconstructed whatever”.
If you are very trendy you call it a Nigella Lawson approach.

I do curry like that: What’s in the fridge and in the larder, fry it in the wok, mix and spice with gusto and imagination, et voilà.
Serve with spuds – not! There are limits after all.

Thanks Carry.. That’s very handy to know how to make tahini now.
That jar I bought the last time could have fed half of the Arab nations.

I may be excommunicated for compounding my heresy but a few teaspoons of that sundried tomato paste you can buy in a jar in Tesco doesn’t go amiss either.

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