Homemade humous



Serves 4


  • 1 x 400g tin of chickpeas, drained and rinsed
  • 1 clove garlic, peeled
  • 1 tablespoon rapeseed oil
  • 1 tablespoon peanut butter
  • 2 tablespoons Greek yoghurt
  • Juice of 1 lemon
  • 1 teaspoon Maldon sea salt
  • Good grind of black pepper
  • Water


Prep time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes

Homemade humous

Homemade humous is a joy to eat. So much goodness in a bowl and the perfect snack at any time of day. I love it as a side to barbequed lamb or lentils, roasted tomatoes and halloumi or with avocado, harissa and poached eggs.


Place the drained and rinsed chickpeas and garlic in a saucepan and cover with water. Bring to the boil and turn down to a simmer for 15 minutes. Drain, retaining some of the cooking water and keeping it to one side. Rinse the chickpeas and garlic under cold water to cool.

Place the cooled chickpeas and garlic in a nutribullet or food processor with the rest of the ingredients. Blitz to your desired consistency adding the retained cooking water to loosen as necessary. I like it thick and creamy but each to their own!

Taste and season to your liking. It may need more salt, pepper, lemon, chilli flakes, cayenne pepper or smoked paprika.



There are many differentΒ humous recipes out there. I have found that cooking the chickpeas and garlic first softens the punch and makes it easier on my stomach. Tahini will work just as well as peanut butter.”

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