I won’t pretend I nailed hummus on my first attempt… or even my second. I honestly don’t know why, because it turns out it’s one of the simplest and most satisfying dips to make at home.
A big thank you to Katia (my former Zumba teacher, who makes the most delicious hummus ever) for sharing her recipe, and to Aneta for introducing me to Zumba in the first place—and indirectly to this obsession with hummus!
So what is hummus? It’s a creamy Lebanese-style dip made from chickpeas, and once you start making it at home, it’s hard to go back to store-bought versions.
Ingredients
1 can chickpeas (or about 250 g cooked chickpeas)
Original recipe from 23/02/2017 - Juice of 1 lemon
- 1 garlic clove, minced
- 2 tbsp extra virgin olive oil (plus more for serving)
- 1/2 tsp ground cumin
- Salt, to taste
- 1 tbsp tahini
- Optional: chopped parsley or a little celery (Katia’s twist!)
Instructions
Drain and rinse the chickpeas well.
Place chickpeas, lemon juice, garlic, olive oil, cumin, and salt in a food processor.
Blend until smooth and creamy.
Add the tahini and blend again until fully incorporated.
Taste and adjust seasoning if needed.
Transfer to a serving bowl, drizzle with olive oil, and sprinkle with paprika or herbs if you like.
Serving & Storage
Serve with pita bread, crackers, or fresh vegetables.
Store in an airtight container in the fridge for up to 5–7 days.
It often tastes even better the next day after the flavors develop.
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