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    Home » In the kitchen » Made From Scratch » Homemade Hummus

    Homemade Hummus

    Published: Feb 15, 2015 · Modified: Apr 6, 2018 by Laura · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Before the recipe post...guess what? I've changed my name!

    Not my actual name of course, just the blog name. Like it? I think it's more...well, me!

    I'll be changing the URL (website address) in the next couple of days too - it will become www.kiwicountrygirl.wordpress.com - I will be posting on Tuesday about building a swing so if it doesn't come up please come and find me!

    Recipe post time!

    Today I made homemade hummus.

    I want to dip carrots in it. I want to put it on crackers. I want it on toast. And I definitely ate some straight off the spoon.

    It's that good.

    It's also that easy, and in my opinion if something delicious is also easy to make, it immediately earns more points and tastes more delicious.

    Drain and rinse a can of chickpeas and put 'em in a blender.

    Hummus (1)

    Add about a tablespoon of tahini and a teaspoon of crushed garlic

    Hummus (2)

    A squeeze of lemon juice (all accurate measurements here)

    Hummus (3)

    Sprinkle in some salt & pepper and about 3 tablespoons of cold water and blend it up.

    Hummus (5)

    It'll start to look like this. Keep going

    Hummus (6)

    Until it looks like this

    Hummus (7)

    Add a drizzle of olive oil and pulse again a few times until it's mixed in.

    Hummus (8)

    Put it in a bowl and dip whatever tickles your fancy.

    I added a little more water at this point as it wasn't quite the consistency I wanted.

    This will keep in the fridge for about 5 days and can also be portioned down and frozen if you don't think you'll eat it all that quick. But you will.

    Hummus

    Homemade hummus

    Homemade Hummus

    Quick & easy homemade hummus - 10 minutes to make and can be thrown together with ingredients you can keep on hand for any time you feel like hummus!
    4.84 from 6 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 4 servings
    Author: Laura

    Ingredients

    • 1 can chickpeas drained & rinsed (about 250 grams)
    • 1 tablespoon tahini
    • 1 teaspoon crushed garlic
    • 3-5 tablespoon cold water
    • 1 tablespoon olive oil
    • Juice of half a lemon
    • Salt & pepper

    Instructions

    • Add chickpeas, tahini, garlic, water, lemon juice and salt & pepper to a blender or food processor. Pulse until desired consistency is reached. Add more water if needed.
    • Add the olive oil and pulse a couple of times until incorporated.
    • Serve with carrot sticks, crackers or pita chips. Or whatever you have.
    • Store in an airtight container in the fridge for 5 days or freeze.

    Nutrition

    Calories: 54kcal | Carbohydrates: 1g | Fat: 5g | Sodium: 2mg | Potassium: 17mg | Vitamin C: 0.2mg | Calcium: 5mg | Iron: 0.2mg
    Tried this Recipe? Tag me Today!Tag @thekiwicountrygirl or tag #thekiwicountrygirl!

     

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    Reader Interactions

    Comments

    1. Michelle says

      August 23, 2022 at 6:49 am

      5 stars
      Love so easy to make and it tastes great too thank you for sharing!

      Reply
    2. Tania L says

      October 30, 2021 at 5:36 pm

      4 stars
      Easy to make, great base, I added more lemon n liquid + spices. Thank you

      Reply

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    Hi, I'm Laura!

    I live on a farm in rural New Zealand with my husband Josh, our kids Sadie, Macey & Finlay and our black lab Sage. We're all about simple & delicious, family friendly recipes that are made from scratch as well as tasty treats! Read More…

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