Garlic Hummus

Hummus is so simple to make and is cheap to do. A wee pot of it here costs around $3 – $4 but a batch of around 1 1/2 cups can be made for less than $1.50. I also prefer the taste to commercial hummus.


I use chickpeas that have been cooked and frozen in bags. Instead of Tahini I use sesame seeds that have been ground in an old electric coffee grinder.

11/2 cups chickpeas

3 tabslespoons sesame seeds, ground

3 cloves garlic

1/2 tsp salt

4 tbspn lemon juice

1/4 – 1/3 cup olive oil

Throw all in a kitchen whiz and process until smooth, adding as much olive oil as is needed for a smooth, creamy texture. To serve drizzle with a little extra olive oil.

This basic recipe can be used with heaps of other options. Roasted garlic is nice in it rather than fresh but I don’t find it worth the hassle of doing it especially. Roasted pumpkin or sweet potato can be added (with garlic omitted) as can sundried tomatoes, roasted capsicum.

I would’ve shown it in a nicer dish surrounded in nice fresh vegetables from the garden but we had visitors and no time to take a photo so apologies for the less than exciting photo of it πŸ™‚


15 thoughts on “Garlic Hummus

  1. This is one of those items I must make more often. Store-bought hummus is around $4 – $5 dollars for a small container. Some of the brands are pretty bland, but homemade hummus has so much more flavor. And I think your container is just fine.


  2. Sprinkle some Red Sweet Paprika, some Green Fava Beans, and add some more Virgin Olive Oil πŸ˜€ ….Blessed be the table if have some Tabbouleh to go with it also
    Shalom. πŸ˜€


  3. I love hummus; I do mine a bit differently,though; I use mayo, some evaporated milk and lemon juice to thin it out. Lately I’ve been out of sesame oil, but have used that for flavour. Haven’t gotten around to buying the seed, roasting it and grinding it, but I do have a coffee grinder that’s perfect for it. Must remember . . . I prefer the fresh garlic, but Mum doesn’t care for strong odours, so I usually use garlic powder. Yours sounds delicious and would go well with veggie or pita chips. I can get round smaller corn chips here quite reasonably, so usually use those. I’ve been meaning to change over to veggies for dippers, though. ~ Linne


  4. I am with you on the cost of tahini, but thankfully sesame seeds aren’t all that expensive to buy in bulk from our local health food shop. I used to make my own tahini in my vitamix but now I approach hummus a bit differently. I make my own non-dairy milk (sesame) and end up with sesame pulp after making it. I don’t like wasting things and so I tried dehydrating it and making it into flour but it has a bit of bitterness that seems to come out in things that I made with it so I decided to go a different pathway and I fermented the pulp using some of the non-dairy kefir (that I now make with sesame milk and date paste) overnight at room temperature. I then use this to make my hummus and I ferment the hummus overnight as well. The results are delicious and hopefully full of good probiotics (no idea but I haven’t carked it yet so I am betting there are at least SOME good things about it aside from the taste πŸ˜‰ ). I love finding ways to be creative, to get more nutrition into my diet and to save money. I could have tossed the pulp out into the compost but now I get a huge bonus and a sense of satisfaction that I have integrated another cycle on Serendipity Farm and I get to tuck the ends in nicely :). I also cook my own chickpeas as they are SO much cheaper and tastier than tinned but have a few tins on my pantry shelf “just in case”.


  5. I have several “cans” of chick peas that I pressure canned exactly for making hummus. I think I have several new varieties to try here. And mixing in a little kefir and fermenting it (although mine is dairy) sounds brilliant Narf.


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