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?




Home-Made Hummus

Making your own hummus is ridiculously easy.  All you need are chick-peas, tahina, garlic and lemon.

It takes about five minutes.

Assemble your ingredients.  Use canned chickpeas.  Life is too short to be boiling them for hours.


Tahina, Chick-peas, Lemon and Garlic

Whizz the chickpeas with a stick blender, using a little of the water they came in.


Add some tahina, to your own taste and whizz the lot.

Crush one or two garlic cloves and throw them in.  Squeeze the juice of half a lemon into the mix and whizz the lot till it’s uniform and creamy.

That’s it.  You have hummus.