back to basics

living in israel for 7 months and being surrounded by hummus, tahina, falafals you would think the thought of anything chickpea would turn my stomach. however it is quite the opposite infact. i am obsessed. i couldn’t wait to come home and cook hummus for my family and friends.

i was taught to make this traditional spread by an israeli friend. his advice to me was, “anything goes. there is no such thing as a perfect hummus recipe, you need to just take the basics and adapt it to suit your taste.” so, one broken blender, a bamix mixer, 6 bowls, lots of cutlery and a very messy kitchen later i had completed the task of making my perfect hummus.

the recipe goes something like this;


500g chickpeas (organic raw)
lemon juice (preferably squeezed lemon)
garlic cloves
lots of olive oil


soak the chickpeas for 24hours in water. put a wet towel over the bowl with chickpeas, as this allows the chickpeas to “sprout”.

once you have soaked the chickpeas you need to peel the skins. place the chickpeas in a pot of boiling water and allow them to par boil. this will help to lift the skins and makes the peeling process very easy.

now, begins the fun part. when the chickpeas no longer have there skins on place them in a blender with all the other ingredients and mix.

if you feel like the mixture is too dry, add more of the liquid ingredients, i.e. olive oil, lemon or tahina. as i explained earlier the “art” of hummus making is purely on taste and texture. you need to play around with your basic ingredients until you are happy with the taste and consistency.

you can serve hummus on crackerbreads with corriander and olives like i did, it makes for a perfect healthy lunchtime snack.


side note; if you feel like being exotic you can adapt the hummus however you wish. i like to added grilled eggplant to mine. you can do the same with ingredients like beetroot or sundried tomato.


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