Recipes, Savoury


Hummus is probably the top staple in our household and it accompanies almost every savoury meal or snack we eat.

We use it to top our toasted lazy bones loaf.
We add a generous dollop to our nourish bowls.
We spread it onto a lunchtime felafel and salad wrap.
We snack on it with fresh crispy veg like chopped carrots.
We sprinkle it with dukkah and dip it with home made crackers or fresh sourdough.
We eat it with all hearty salads.
We add a large dollop to a whole roasted potato.

Safe to say, we go through a lot of it and for good reason: this hummus is tasty, hearty and chock-a-block full of the good stuff. It packs a nutrient dense punch, covering all bases with plenty of fibre, plant protein and healthy fats. Tahini is a good calcium boost and there is an extra whack of vitamin C from the lemon. You can mix it up with roasted or charred veg additions (try pumpkin or beetroot and mint, it's so good. See the cooks notes at the bottom of this post) 

Top tip: When a recipe calls for soaking an ingredient, for some reason we automatically feel like the effort and time has been increased exponentially, when the truth is it couldn't be easier! Spend ten seconds covering your chickpeas with water the evening before you are making this. The real obstacle is remembering to do it, but thankfully that can be solved with a simple reminder or alarm on your phone, or try attaching it to a daily task. For example: brush teeth and soak anything for tomorrow.

You will thank your past self when you are enjoying your own beautiful home-made hummus! 

Another little note on this. Yes, this takes a little longer than draining and rinsing a few cans of organic chickpeas. But I have to say, you really cannot compare the flavour and texture. Plus you avoid the packaging as you can buy chickpeas (really cheaply) in bulk at a bulk wholefood store or online along with all of the other ingredients. Throw in some lemons from your tree, the farmers market, delivery box or grocery store and you have yourself a complete package free hummus from go to woe!   

Sometimes you might buy some from a store and sometimes you might make your own. Either way, don't let perfection get in the way of progress. If you are like me and don't get everything perfect with all of your ducks in a row every day of the week (hello being human!), give yourself a big high five for everything that you DO do! 


x Harry 
Makes: Approx. 2 cups 
Prep time: 1 hour 10 mins (plus soaking overnight) 
Equipment: large bowl, sieve, medium saucepan, mixing spoon, high-speed blender/food processor and airtight container. 
1 cup dry chickpeas (gabanzo beans) 
1 teaspoon salt 
1 clove garlic (or 2-3 teaspoons garlic powder)
2-3 fresh lemons, juiced 
1/4 cup hulled tahini 
2 teaspoons ground cumin 
1/4 cup olive oil 
1/4 cup iced water 
Cover chickpeas with water and leave to soak overnight. 
Once soaked, rinse well under cold water. Add to a saucepan and cover with water to 3cm or more above the chickpeas. 
Add 1 teaspoon of salt and bring to the boil. Simmer on low for a minimum of 1 hour. Once cooked, drain and rinse.  
Transfer cooked chickpeas to your food processor and add garlic powder, lemon juice, tahini, cumin and olive oil.  
Blend until smooth, then continue to blend as you slowly add the iced water. 
Store in an airtight container and refrigerate for up to 5 days. 


Quantities - This is a base recipe - you can double or triple the quantities as needed.  

On the tahini - Yes, you can use unhulled tahini if you like, but note that it will have a much stronger sesame flavour and lean a bit to the more bitter side. 

Salt - Salt can be added to taste if you prefer. 


It's fun to play around with additions to change up the flavour. Here are some of my favourites: 
- Beetroot and mint 
- Roasted capsicum and smoked paprika 
- Whole roast garlic (peeled) + 1 stalk of roasted rosemary
- Caramelised onion 
- Roasted pumpkin + a pinch of nutmeg 
- Roasted sweet potato.


Cumin - Try basil and pine nuts instead.

Chickpeas - Butter beans, cannelini beans and black beans all make a nice alternative to chickpeas. Please note that each bean substitution may require a different bean to liquid ratio

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