Homemade hommus from scratch


Yes, I could’ve bought the ready made hommus in a can, add some tahini, lemon juice and be done with it. But where would the fun be in that? 😉

We like to make this from scratch, meaning that we soak the chick peas overnight. It’s a simple process making hommus so don’t buy the cans!

We also like to make baba ghanouj, or aubergine dip from scratch. These are our 2 favorite Middle Eastern dips! 🙂


  • 200mL dried chick peas
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 tablespoons tahini
  • 1 lemon
  • 2 cloves garlic
  • 4 tablespoons olive oil
  • 1 tablespoon chopped parsley


Step 1

Place the peas and baking soda in a bowl. Cover with cold water and soak the peas overnight

Step 2

Drain the peas and transfer to a pot. Add enough water to cover the peas. Bring the pot to a boil, then simmer for about 2 hours or (or 25 minutes in a pressure cooker) until the peas are soft. Drain the peas (save 250mL of the cooking liquid) and place in a food processor.

Step 3

Add half of the cooking liquid, garlic, salt, tahini, the juice of 1 lemon and 3 tablespoons of olive oil. Process until smooth.

Step 4

Adjust the seasoning by adding more garlic, salt, tahini, or lemon juice. Add more cooking liquid if desired. Blend evenly.

Step 5

Transfer the hommus onto a plate and garnish with the remaining olive oil and some chopped parsley on top.

Step 6

Serve with pita bread.

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