Homemade Hummus 3 ways

Shop bought hummus might be convenient but it often has sugar and vegetable oil added which many of us don’t realise. Making this chickpea based dip at home is not only super easy, its much tastier and you can add various ingredients and swap others in order to make it new and exciting each time. When I first started making hummus at home, I struggled to get the smooth consistency that shop bought hummus always has. But with one crucial step, it’s never been easier.

I make hummus on a weekly basis, it lasts in the fridge for about 4 days, 5 at a push. Not only is it a great dip, but you can add it to sandwiches instead of mayonnaise, to salad bowls, serve it with roasted veggies or why not try topping it to your next burger? After serving these three dips at a recent dinner party and receiving texts from over half the guests asking for the recipe… I thought it would be best to share it with you all!

chickpea recipes

Anything But Basic Hummus (base)

how to make hummus


– 1 can of Chickpeas
– 1/3 cup of Tahini
– 2 Tbs of Olive Oil
– 2 Tbs of Lemon Juice
– 1 garlic clove
– Water (optional)

  1. The night before you plan on making your hummus. Drain and rinse your can chickpeas to rid any of the liquid from the can. Then put the chickpeas in a bowl and cover with fresh water. Leave to soak overnight. (Soaking helps to get that smooth, shop bought-esque consistency but if you’re in a rush just rinse and drain the canned chickpeas well.)
  2. Re-drain the chickpeas.
  3. Add the remaining ingredients except for the water into your blender. Start to blend on low and gradually increase the speed. You may need to use a spoon to mix it a bit too.
  4. Depending on water consistency you are after, or to make the blending process slightly easier add up to 2 Tbs of water.

Store in an airtight containing in your fridge for up to 4 days, and enjoy.

Sun-dried Tomato Hummus

healthy eating recipes


– Anything but basic hummus recipe above
– 6-8 Sundried Tomatoes
– Boiling Water
– 1/2 tsp Sweet Red Pepper Paste (roasted red peppers if you can’t find it)
– 1/3 tsp Paprika

  1. Pour the boiling water over the sun-dried tomatoes, leave until rehydrated and softened.
  2. Make your anything but basic hummus.
  3. Add the rest of the ingredients to the blender.
  4. Blend till you reach your desired consistency.

If you’re not dairy free, why not crumble some feta on top. Store in an airtight containing in your fridge for up to 4 days.

Pesto Hummus

pesto hummus recipe


– Base hummus (above)
– large handful of Basil
– 1/3 cup of grated parmesan
– 2 Tbs of toasted pine nuts

  1. Make your anything but basic hummus.
  2. Add the rest of your ingredients.
  3. Blend till you reach your desired consistency.

Alternatively, make your base and stir in some homemade pesto. Store in an airtight containing in your fridge for up to 4 days.



    • June 10, 2017 / 18:42

      If you love hummus, yo should definitely try and make your own! What flavour do you think you’ll go for?

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