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Homemade hummus

Homemade Hummus recipe

When I was in Brixham a fortnight ago I had lunch in the Treasury, one street back from the harbour. My choice, a current passion, hummus with sun-dried tomatoes, Greek bread, black and green olives in olive oil and a small salad with balsamic vinegar dressing.

Since then I have resurrected the experience, and it is so simple!

Makes enough for 1 large jar

  • 1 tin chickpeas, blended or mashed by hand
  • 2 lemons, juice of, or bottled lemon juice is fine
  • 2 garlic cloves, crushed, more if you love garlic
  • 12 drops sesame oil, or some tahini paste
  • 2 tbsp rapeseed oil, it is high in omegas and doesn’t dominate the dish or cost a lot
  • salt and pepper

Juggle around with the ingredients until you get a creamy dip that suits your taste. Thin with a little water if necessary. It will keep covered for several days in the fridge.

If you would like to see my recipe for sun-dried tomatoes then please click here!

About Gabby

Gabrielle Hall has written 32 posts on this blog.

We live in the French Basque Country in  a house with about an acre of garden/woodland allowing us to continue, in retirement, a life focussed on self sufficiency. We both love cooking and always try to give our family and friends food that we have produced.

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  1. I opened a tin of white haricot beans to put into a bean salad a couple of days ago and realised they were not suitable. Today I have used them as a replacement for chick peas in Hummus. They are inevitably more creamy than grainy but it is an acceptable variation. I think I will try red kidney beans next.

  2. I have just finished making this hummus, and it’s delicious! It was a very long process as I bought dried chickpeas and had to soak them for 12 hours, and boil for an hour. Still, loads cheaper than buying in a tin!

    I think I’ll use less that two cloves of garlic next time though!

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