Home-Made Hummus

Home-Made Hummus MainSome days are simply meant to be spent on the sofa. You know the ones? When it’s cold, wet and grey outside and you know it’ll be impossible to get down the street without at least one car splashing puddle water all over you as it drives by. Well today is one of those days, so with our sweat pants and slippers on, we are hunkering down within the comfort of our condo with the trusty TV remote by our side.

After a marathon TV session and exhausting every food-related documentary on Roku (I highly recommend watching “Living on One Dollar” – so inspiring!), we decided it was time to “relax” in front of a good movie. And what do you absolutely NEED when movie watching? Snacks, of course!

Home-Made Hummus Close UpHowever, having just returned from an epic holiday involving all the usual holiday food indulgences, our need for sugary and fat laden foods is as high as Pamela Anderson’s need for a boob job. So it was time to get creative and whip up something healthy, yet tasty.

That got me thinking back to my “party” days at uni, when I loved nothing more than returning home late at night and snacking on hot toasted pitta bread with lashings of smooth and creamy hummus – perfect!

The best thing about hummus is that you can tailor it to suit your taste cravings so easily – there are no hummus boundaries! Fancy something spicy? Throw in some chili pepper or sriracha. Prefer something a little more Mediterannean? Toss in some pesto or roasted red peppers – nom nom nom!

When I make hummus, I love to add a little lime juice – it really does lift the flavour and gives it extra zest appeal – so here is my Home-Made Hummus Recipe.

First you’ll need to drain and rinse the chickpeas, reserving some of the canning water to make your hummus all smooth and creamy. Put the chickpeas, canning water, lemon juice, lime juice and garlic into a food processor (I use my trusty Blendtec®, which I totally love!) and blend for a few minutes – you will probably need to stop and scrape down the sides every now and again to ensure everything is completely combined.

Home-Made Hummus Pre-Tahini

Now add the tahini to the food processor and blend again until smooth – et voila!

Home-Made Hummus with Tahini

Time to do a taste test (it’d be rude not to!) and add salt and pepper, if needed. I also like to make my hummus pretty by adding a sprinkle of ground paprika, harissa or cumin. You may also add pine nuts and parsley, or even a good splash of extra-virgin olive oil – go hummus crazy!

Home-Made Hummus 2nd Shot

Followers in the UK, France, Germany, Italy, or Spain can now buy our favourite kitchen tools and gadgets at the Arugula & Rocket Store on Amazon. Readers in the USA can purchase directly from the Tovolo website. 

Home-Made Hummus

  • Servings: 2
  • Difficulty: Easy
  • Print


1 Can Chickpeas (400g/14oz)
2 Cloves Garlic, Finely Chopped
3 Tbsp Tahini
3 Tbsp Lemon Juice, Freshly Squeezed
1 Tbsp Lime Juice, Freshly Squeezed


Drain and rinse the chickpeas, reserving the canning water.

Add the chickpeas, 3 tablespoons of chickpea canning water, the lemon juice, lime juice and garlic into a food processor.

Blend for a few minutes, stopping to scrape down the sides as necessary.

Add the tahini and blend again until smooth.

Taste and season, as desired.

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