First things first, hummus or houmous? I don’t really know, so let’s stick with the first one as it is slightly easier. Secondly, it is so available in many grocery stores, you can buy an amazing organic hummus made without preservatives. Yet I find it deeply satisfying to make a dish myself.
There are a few reasons to that. I begin with a confession that I simply love it and will prefer a slice of sourdough bread or toasted tortilla with a dollop of hummus instead of any type of granola or muesli for breakfast. Next stop is the ingredients, even the most organic packs of hummus might contain preservatives or juices from the concentrate. Finally, I love to entertain and it is such an easy thing to do and serve when the guests are just arriving. You can do plenty – chickpeas are quite cheap and serve it with a variety of breads – I love traditional flatbreads made without eggs or dairy, but also typical Mexican corn tortillas. Lightly toast them and they got the crunch to go with your hummus.
My final confession is about my lazy weekend mornings – I cannot be bothered thinking about cooking (after I went for a log walk with my dog), so I toast a slice of sourdough bread, spread my homemade hummus generously and top it with a few slices of tomato and avocado. It is so yum, but I manage to resist a temptation to keep it all to myself.
Let’s make a quick batch ourselves using just a regular food processor and a few ingredients.
Yield 200 g
This recipe is super healthy as I serve my hummus with crudities (just raw carrot and cucumber batons or slices) and just 1 tortilla or flatbread (toast them lightly). As there is no cooking involved, try to source good quality chickpeas and unrefined oil.
To make just over 200 g of hummus:
- 1/2 can (200 g dry weight) of chickpeas
- 2 large garlic cloves, minced
- 2 tablespoons of lemon juice
- 1 tablespoon tahini (find it in Mediterranean section of your grocery store, it is a sesame seed paste)
- 1 teaspoon ground cumin
- 2 tablespoons of virgin olive oil (organic and unrefined)
- very small pinch of salt
- up to 3 tablespoons of water (add half and then see the consistency of your hummus)
- 1 large cucumber
- 2 large carrots
- several corn tortillas or flatbreads
Make sure your chickpeas are thoroughly rinsed and drained before doing anything else. If there are some outer skins, they are not to be in your hummus so you'd need to discard them. Most of canned chickpeas do not contain outer layer but if you decided to cook your chickpeas from scratch, that will be your other task to do.
After that it could not be easier - simply put all your ingredients in a food processor and blitz until smooth. I don't like it overly smooth, so tiny grains are fine, but no big lumps please.
Transfer to your serving bowl, warm up tortillas, chop your carrots and cucumber into batons and serve.
Courses Breakfast, Brunch
Serving Size 100 g hummus (excludes crudities and flatbread)
Amount Per Serving
% Daily Value
Total Fat 28 g
Saturated Fat 3.6 g
Unsaturated Fat 24.4 g
Sodium 150 mg
Total Carbohydrates 11 g
Dietary Fiber 4 g
Sugars 0.6 g
Protein 7 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.