Homemade delicious hummus

Ramona's Cuisine -


Whatever you are left with store in an airtight container and refrigerate but I would say do not keep it longer than 3 to 4 days.

Simple and Delicious!


☆☆☆☆☆ 0 votes

20 Min
No-Cook or Other


  • ·
    400 g chickpeas (cooked, in brine)
  • ·
    1 tbsp tahini (sesame paste)
  • ·
    1/2 lemon (juice)
  • ·
    1-2 cloves garlic
  • ·
    2 tbsp olive oil ( keep 1 tsp to drizzle over)
  • ·
    1/3 tsp cumin powder
  • ·
    1 pinch cayenne pepper
  • ·
    1 pinch salt
  • ·
    1 pinch black pepper (freshly ground)
  • ·
    1 tbsp caramelized onion to garnish

How to Make Homemade delicious hummus


  1. In a food processor bowl place the drained chickpeas (keep 3-4 tbsp of the brine) followed by the tahini paste, the lemon juice and the garlic and give it a good few pulses for around 30 seconds or so.
  2. And the olive oil cumin powder cayenne pepper, salt and pepper and process for a further 30 seconds. You may need to scrape the bowl sides once.
  3. Depending on the texture of the hummus add 2-4 tbsp of the chickpeas brine that you have kept aside.
  4. Taste for salt and pepper, give it a last whizz and spoon out in a serving bowl or plate.
  5. You can drizzle a little olive oil and some chopped fresh peppers or fresh parsley to garnish. I have used some caramelised onion. Serve and enjoy!

Printable Recipe Card

About Homemade delicious hummus

Course/Dish: Side Casseroles
Main Ingredient: Non-Edible or Other
Regional Style: Mediterranean

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