Hummus where the heart is!

Hey there!

Did the blog title make you smile already? If you’re reading this, I sure am talking to a hummus lover like myself.

Every once in a while I get these serious hummus cravings and this got me to go hummus tasting across the city. But then, I happen to stumble across a couple of homemade recipes on the internet, I was instantly thrilled with the thought of being able to make it at home at my own convenience and for such a reasonable price.




The only challenge was, most of these needed too much oil for my liking. I found out using tahini would help in getting that smooth and creamy texture that you find in store bought hummus while also reducing the amount of oil traditional hummus recipes call for. Yea, tahini is the secret ingredient to making the perfect homemade hummus. I was super happy with how  it turned out. It lasts about a week and trust me, you won’t stop till it’s done.



1/4 cup Tahini

1 Lemon / 2 Limes

2-3 Tbs of Water

2 Tbs of Olive Oil

1 clove of Garlic

1 teaspoon of Cumin (Jeera) powder

1 cup of cooked Chickpeas (Kaabulee Chana)

To begin with, pour the tahini and juice from 1 lemon into a blender. I suggest using a small blender considering the small quantity. Beat this on high speed for about a minute or so until it has a cream like consistency. This yummy mixture is the foundation of your creamy hummus, so don’t you cheat!

Next, add the minced garlic, cumin powder and olive oil to your whipped tahini and lemon mixture. Blend for 30 seconds.

Transfer the mixture to a bigger blender and get ready to add the hero of this recipe, chickpeas!

Tip: Pealing the outer shell of the chickpeas helps in getting a smoother texture. Yes, it is a little annoying, but get a helping hand from someone and you’ll be happy you did this extra step. The idea is to make ‘store like hummus’ at home, so I wasn’t going to settle for anything less. 😉

Blend half a cup of chickpeas at a time. The mixture should be thick but creamy. Blend for a minute or two, now’s the time to add the water. Depending on how you prefer the consistency, you may add some more.

Store it in the refrigerator and you could enjoy it for a whole week.


Voila! There you go, your very own homemade hummus without preservatives or unnecessary fats that’s ready to be indulged in. 🙂

If you give this recipe a shot, don’t forget to comment below or share pictures with me. I’d love to hear from you.

Until next time,











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