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IMG_9716Hummus is an enjoyable snack to serve when you have guests or to have ready for the family. It can be served with Lebanese bread, Turkish bread, cut up vegetables and can accompany meat dishes especially Lamb.  It’s a Middle Eastern delight that can be shared.

400 grams  cooked chickpeas
2 heaped tablespoons of Greek Yoghurt (full fat)
Juice of 1/2 Lemon
1 clove of Garlic (crushed)
3 heaped tablespoons of Tahini
2 tablespoons of Olive Oil (Extra Virgin)
salt & freshly ground pepper
Extra Olive Oil (Extra Virgin for drizzling)
Sweet Paprika (for garnish)
1/2 cup of chickpea water (reserved from cooking)

Preparation Time:    Soak the chickpeas over night
Cooking Time:    20-30 minutes
Serves:    4-6 people

Strain the water the chickpeas have been soaking in and place in a pot.  Cover the chickpeas with fresh water and place on the stove over medium heat.  Bring to a gentle boil and simmer for 20 to 30 minutes until they are soft.  Remove from the heat, strain the water leaving about 1/2 a cup aside to use later.  Allow the chickpeas to cool down.

In a food processor add the chickpeas, yoghurt, lemon juice, garlic, tahini, olive oil and process until it resembles a paste.  If the paste appears a little thick and dry,  gradually add the reserved chickpea water whilst the processor is running.  Ensure you add the water gradually and check the consistency, the result needs to be thick and creamy. Add the salt and pepper, process one more time.  Your Hummus is ready to be served.

Cooks Tips

The first time I cooked fresh chickpeas I immediately noticed a huge difference when it came to making fresh Hummus.  They have a subtle sweetness and with all the ingredients create a wonderful sharing dish which you and your guests will find incredible.




Milanka's Fine Food

Join me on a journey of cooking, sharing recipes, exploring the different varieties and styles of food from around the world. Using fresh ingredients to create healthy, delicious and flavoursome dishes. I would like to share my love of food with you”. I am a Commercial Cook by profession and have been cooking for many years.

Nourish yourself, your family and embrace fresh, wholesome food for well being.

I wish you all good health, happiness and a fulfilling journey through life. -Milanka


19 Responses

  1. I think you are right about using fresh chickpeas for hummus, Milanka. When I made the chickpea snack for an appetizer for our Indian dinner, I noticed a big difference between the canned chickpeas and the freshly cooked ones. The freshly cooked ones were so much better. I can imagine what a difference it makes in the hummus. Saving your recipe so I can try it out! Thank you!

      1. My relative is a Vegan. She lives in Germany, I will ask her and let you know. However, you could try using a little coconut milk as a substitute. Or simply use more water from the chickpeas, more Tahini & olive oil to make the Hummus smooth. Give that a try rather than coconut milk. You can also ask your local health food store. They will be able to help you.

  2. I’ve been craving for hummus for quite a long time. Feel so good to see you post the recipe of it. 😉 It seems very simple to make. 🙂 Thanks for sharing this great recipe Milanka!

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