Just Hummus

No matter if you call it Hummus, Humus, Houmous or Hommus. You will NEVER eat store brought Hummus again after making this. This version has no preservatives but will keep in the fridge for a week if you don't eat it all before then. For maximum taste use at room temperature. The Nutritional facts is based on a serving of 10g.


250g dried chick peas (you can used canned but you will taste the difference with dried)

3 cloves garlic

2 chillis

2tbs Tahini

Salt and Pepper


250g Dried Chickpeas

Use dried chickpeas. You can buy these in 2kg or more bags for very little from Turkish supermarkets or similar. The main Supermarkets have them as well but they can be cheaper either on line or at specialty supermarkets.

Cover with water and soak overnight

Drain and then put in a pot or saucepan

Now this is the important bit. Add a teaspoon of Baking soda to the drained chickpeas in the pot on full heat on the hob or stove top. It will start to bubble but this takes off the outer skin of the chickpea which gives this Hummus its amazing tasty and texture. Stir for about 2 mins then cover with water and bring to the boil.

As you can see the skins are coming off and rising to the top, with a slotted spoon skim the top and collect the skins and discard. Keep simmering for about 10 mins or until the chickpeas are soft.

Drain the chickpeas and pick out any other skins that you did not get.

Put the chickpeas into a blender or food processor

Peel three cloves of garlic and two Chillis. These are optional but make it taste great.

Add Chilli and Garlic to blender.

Give the mix a few pulses

Adding in two tablespoons of Tahini. Again you can get this from the usual supermarkets or buy large jars in speciality supermarkets.

Add in lemon juice to taste I like to use two lemons. Also salt and pepper to taste.

Start the blender and add water a dribble at a time till the Hummus is a smooth consistency. This is down to personal taste, like peanut butter some like smooth some like crunchy.

once it is the consistency you like stop adding water and stop blending. The more water you add the smoother it will be.

Put into serving bowl and enjoy. It is great as a dip my favourite is with Broccolini or use it as a spread in a sandwich as a side with lunch or dinner. Pitta bread is another option to dip but try and make it wholemeal not white pita.


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