How to Make Hummus from Scratch

Hummus is such a versatile dip. It has so many uses and so many opportunities for variations. It's also simple to make from scratch. Hummus is actually the word for chick pea in Arabic, as well as now being the name that it's pureed alter ego goes by.

Versatile & delicious hummus.

Around here we enjoy hummus on a platter, served up with falafels or lentil patties, on toast or burgers, and served with roast lamb. My girls like 'hummus balls' where I make the hummus a little thicker and roll into balls...it's also has the advantages of being a little less messy for little hands. I also like to use it in dressings for salads by thinning it out with extra dressing ingredients - oil, vinegar, yoghurt or even water. Great with middle-eastern inspired salads as you would expect.

I like to make mine with dried chick peas that have been soaked and cooked. But you can also make it with tin chick peas if that's easier (and quicker). And while not true to the origins, I'm happy to substitute other beans I might have on hand, including broad beans in spring time.

Another flavour variation is to add in roasted vegetables when you are blitzing it all up. Pumpkin, sweet potato and beetroot all work well. Sauteed chard is also added in when the garden is inundating us with the green stuff.

So, I don't really follow a recipe as such. I have my base ingredients and add in flavourings based on what I have on hand and any planned uses. The amounts vary depending on the amount of chickpeas I've cooked up. I generally cook a big batch of chick peas at one time and make a bulk batch of hummus. Then I freeze any extra chickpeas for chucking into other dishes or for a  quick batch of hummus if I need. The hummus also goes in to the freezer for future use. I find it freezes really well, although occasionally I'll add in a little extra water or oil, if it needs it, to loosen it up when defrosted.

Chickpeas cooked & ready to be transformed.

I often don't have tahini on hand and to be honest, I find the dip just as tasty without. I have substituted sunflower seeds in the past and just blitzed them a little first. But these days I just go sans seeds generally. This option makes it fine for people that might not be able to eat seeds or nuts. And it also makes it a less expensive recipe too.

Homemade Hummus From Scratch

Minimum Ingredients

Chick peas, soaked overnight or tin, drained
Lemon juice
Oil
Salt

Additional options

Tahini (or other seed paste)
Cumin
Garlic
Parsley
Coriander (fresh or ground)
Preserved lemon
Chillies or cayenne pepper

Cook your chick peas in plenty of water until nice and soft. Drain and cool, reserving a cup of the cooking water. For tinned chick peas drain and rinse in a colander - this helps to remove the 'tinned' flavour a little.

I aim for this consistency - but the beauty of DIY is you can make it to suit your preference.

Place chickpeas in a food processor and blitz, add any other vegetables in at this stage. Add your other ingredients from the minimum list, and any additional flavours, and continue to puree until smooth. I would generally leave the oil until last so that I can judge how wet my mix is. I add a mix of oil and cooking water (or just water from the tap if using tinned) until I get the consistency I'm happy with. If using preserved lemon I'd also recommend holding off on the salt until that has mixed through, then add to taste.

Ready for the freezer.

Have you ever made hummus at home?
Do you add any extra flavourings or additions? Always keen for other inspiration.