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42 Answers

Can anyone recommend a humous recipe? My humous never tastes as creamy as the stuff from the shop and the garlic always takes over – would love some recipes, including different varieties such as garlic & coriander, smoky paprika?

Posted by Olivia, 10/10/13

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  • Great! Really interesting reading the comments to this!


  • I jyst put a tin of chick peas, 3 or 4 cloves of garlic and a dash of olive oil in the food processor, give it a whizz and enjoy. Super easy and tasty too.


  • My Hommus dip is addictive!
    1 tin of chick peas
    1 tablespoon tahini
    1 teaspoon minced garlic
    1/2 cup of orange juice
    1/2 teaspoon cumin powder
    2 tablespoons olive oil
    Combine all the ingredients in a blender until smooth, if mixture appears dry add a little more juice.


  • So, what’s the secret?

    It’s the order in which you add ingredients to your food processor. Tahini and lemon juice go in first. Then, before you add anything else, turn on the food processor and let it run for a minutes or so. It will lighter in color and much thicker. Now you can add ingredients as you will, but make sure you stand back and let that food processor run — we’re talking a minute of running after adding each ingredient


  • This is the recipe that my girlfriend’s Lebanese mother uses. I told her I loved Hommous, but was too scared to try and make it. With this recipe, even I can make a hommous that more than matches most of the bought ones. It’s well worth the effort involved!

    BEST EVER LEBANESE HOMMOUS

    1 cup dried Chcikpeas
    4 cloves Garlic (crushed)
    1/3 cup Lemon Juice
    Large pinch Cayenne Pepper
    2 tablespoons Tahini Paste
    2 teaspoons Ground Cumin
    3 tablespoons Olive Oil
    – Put chickpeas in a bowl,and add 1 litre of water, then soak overnight. Drain and place chickpeas in a large saucepan, with enough water to cover the chickpeas by 2″. Bring to the boil, reduce heat and simmer for 1 1/2 hours, until chickpeas are very tender. Skim any scum from the surface. Drain well, reserving cooking liquid and leave until chickpeas are cool enough to handle. Pick through for any loose skins and discard them. Combine chickpeas, tahini, garlic, cumin, lemon juice, olive oil, cayenne pepper and 1 1/2 teaspoons salt in a food processor until thick and smooth. With motor running, gradually add enough of the reserved cooking liquid to form a smooth creamy puree. Season with salt or some extra lemon juice. Spread onto flat bowls or plates, drizzle with extra-virgin olive oil, sprinkle with paprika and scatter parsley on top. Delicious serve with toasted/plain pita bread or cut fresh vegetables.


  • there are some good comments here


  • I think there is one in the recipes section


  • how did you go? :)


  • Have never made hommus – how did you go? Any suggestions helpful?


  • Thanks Snoopy – hopefully added to the Real Recipes section too


  • How did you go with making hommus?


  • thanks snoopy :) YUM! :)


  • snoopy has a good one


  • I just buy it from the shops


  • Some great answers and recipe suggestions


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