Basic Hummus

hello! it's been nearly two weeks since we've spoken! although it's kind of a one sided conversation really... but i've missed you all nonetheless. how are we? once again i'm going to embrace my inner grandma and talk about the weather because struth! it's been all over the place in melbourne - as if we haven't seen this before. 

one day it's nearly cracking 35 degrees and the next we're in boots jeans and jumpers. my wardrobe cannot sustain this and neither can my immune system, therefore as a result i've been bedridden for a week. you know how when you're sick it takes a week to get out of bed and then another week to sort your life out again?!?!?! why is this so???

i'm terrible at being ill and doing nothing. in fact, i was telling dad the other day that when i was little, illness was almost enjoyable (aside from the fact that i was snotting up my lungs) given that i could have been doing algebra at that moment, or doing forced physical activity in extreme weather conditions. but now, especially with exams approaching, all i can do is sit in bed, watch crappy teenage dramas and think about how i should be answering emails or writing chapter notes. gah! 

but have you tried working while you're sick??? i did, and then majestically failed. my brain was like soup!!  i can now proudly announce however that i watched two seasons of pretty little liars in three days....should i really be proud of that though??

eh, i'll take what i can get. 

i find that the stuff you buy from the store is definitely less flavorsome than the homemade stuff. this recipe gives your rick, thick and nutty hummus, meaning despite the fact that it makes loads, you don't need to eat as much per serving. 

the most important thing to remember is to rinse your chickpeas. please please please do this. it's very important. i could crap on until christmas about the importance of rinsing canned beans but just take my word for it that your tummy and taste buds will thank you for it. 

some people prefer a thicker, denser hummus, others a silly smooth, thinner mix. this will be determined by the amount of liquid you add (see below for further details). it's a good idea to have a general idea of where you're going to begin with, that way you can tamper with the quantities as you go! 

choose your type of oil you use based on the flavour you like - extra virgin olive oil will bring a richer and stronger flavour, whereas sunflower oil or plain vegetable oil will be subtler. if you are after a thinner consistency, but don't want to alter the flavour, add more water instead of controlling the thickness with the oil and lemon. hummus is super versatile (with people adding herbs, spices, vegetables etc....) and there are two points in this basic recipe where you can go cray cray with the flavours. 1) when you roast your chickpeas and 2) when you are blitzing it all together, before you add the liquids. herb the chickpeas up in the oven and then throw in any vegetables etc... in the processing stage! have fun with it and let me know if there are any cool combos i should try!!  

Basic Hummus

{makes about 600g}


drain and rinse your chickpeas. line a baking tray with baking paper/parchment and roast your chickpeas at 220 degrees C for 10 mins. they should be dry and starting to brown slightly when you take them out. 

leave the chickpeas to cool for a few minutes, before pouring them into a food processor. blitz them for about a minute until a thick crumb-like mixture is formed. add the lemon, salt, pepper and oil before blitzing for another minute on high. 

gently pour in the water and blitz on high for 3 minutes, pausing to scrape down the sides if necessary. keep pulsing until a smooth consistency is reached. 

scrape down the processor to make sure all chickpeas are mixed in, before transferring the hummus to a bowl/sealed container for serving or storage. store the hummus in the fridge for about a week, sealed. 


500g worth of canned chickpeas

1/2 lemon juice

2-3 tb water

1/2 c olive oil (or oil of choice)

salt and pepper