Home-made Hummus


I was recently reading a discussion about home-made hummus and what constituted the perfect result.  I realised that I was unable to contribute very little to the discussion as I do not usually measure any of the ingredients as it is all done by taste.

When I made another batch I was careful to measure the ingredients and write down the method and here it is.


1 1/2 cups dried chickpeas
3 cloves garlic (roasted)
1 large lemon (zest and juice)
60ml olive oil
1 teaspoon salt
1 teaspoon smoky paprika
1 teaspoon cumin
1/2 teaspoon chilli powder
1 heaped tablespoon peanut paste

Cover the chickpeas with 4 cups boiling water and soak for 4 hours.  Drain chickpeas, place in saucepan and add fresh water.  Bring to the boil and simmer for 2 hours or until tender.  Drain chickpeas and place in blender/food processor with garlic, lemon juice, lemon zest and oil and blend until smooth.  Add spices and peanut paste and blend.  If mixture is too thick add a little water or more oil/lemon juice if you prefer.

NOTES:  I always roast the garlic as I found the flavour is sweeter and more subtle.  I use about 1/4 cup lemon juice which is the yield from 1 of our lemons.  The peanut paste is used instead of tahini which I do not particularly like.  I use one made from freshly ground peanuts with no additives.  The salt is important to release the other flavours.  I use pink Himalayan salt.  Although I make my hummus using dried chickpeas you could also use canned chickpeas.  You would probably need 2 cans for the quantity in the recipe.

There is no right or wrong way to make hummus – it really is a matter of personal taste.

Dried chickpeas

001Chickpeas soaking

002Chickpeas ready to cook

005The final result

009This recipe makes a substantial quantity.  It keeps quite well in the fridge for a week or can be frozen.

Do you make hummus?  Any personal tips or tricks?

Cooking Up a Storm


I didn’t sew today (or this week) but today I cooked.  More specifically I cooked this afternoon and evening as I went shopping this morning.

Last night I cooked pumpkin with vegetable stock in the slowcooker.  This afternoon I cooked potatoes, fried some onion and added the pumpkin mixture.  This made 7 large serves of soup.  I had one for dinner and here are the others ready to go in the freezer.

2015-05-17 01

With the remainder of the pumpkin I sliced it up, brushed with a mixture of oil and balsamic vinegar and roasted it.  I will use the roasted pumpkin slices on pizzas for dinner on Tuesday night.  Two trays ready to go in the oven.

2015-05-17 02Once the pumpkin mixture was finished in the slow cooker I cooked the chickpeas which had been soaking over night to make hummus.

2015-05-17 03The next thing into the slow cooker was honey soy chicken.  8 chicken thigh fillets, 3 tablespoons honey and 2 tablespoons tamari or soy sauce.  Once the chicken was cooked I removed the pieces with a slotted spoon and poured the juice into a small saucepan and thickened it with arrowroot.  4 serves ready to freeze.

2015-05-17 03After the chicken was done I washed the slow cooker then added kidney beans to make refried beans which you can find in this blog post.

I make my own gluten-free pizza bases and normally make enough for 6 bases and freeze them.  There were none in the freezer so it was time to make another batch.  Here is the dough divided into pieces.  The first 2 bases were already in the oven by the time I took the photo.

2015-05-17 04Here are 6 pre-cooked bases ready to be bagged and frozen.  I use opened out cereal packets to separate things that I am freezing.  The dividers can be washed and re-used many times.

2015-05-17 05I picked lemons and made lemon cordial.  You can read more about it here.

2015-05-17 06I also  made more butter mixture and 8 serves of chilli con carne (no photo) as well as dividing up the meat which I bought and packing it into the freezer.

Cooking and preparing meals is a never-ending task but it is good to have a few meals and ingredients prepared to make the job a bit easier each evening.