I’ve been making hummus for many years now. It is a great dish to make tons of and store. It is also a great dish to bring out when guests are around, or when you’re too tired to cook, or when you’re so hungry after work you’d eat chocolate or some sugary bad thing (this is so much better!).

Tip: Keep a stock of gluten-free crackers.

Below is a basic, tried-and-true recipe. Feel free to experiment: add ingredients such as roasted peppers, curry powder, caramelized onions, chilli, etc. to spice things up!


  • 1 can of organic chick peas or garbanzo beans
  • 2-3 cloves garlic
  • 1 tablespoon organic tahini (brown unhulled is best)
  • 1 lemon
  • 5 tablespoons olive oil
  • Salt and pepper to taste

You’ll need a blender or food processor for this. Blend tahini and juice from one large lemon. Make sure smooth. Add garlic, salt and pepper. Continue to blend. Add olive oil.

Finally, add the chickpeas and blend. You may want to add some water from the can if you like it slightly more liquid. If you want, you can buy raw chickpeas and boil them yourself. Cheaper and healthier but quite time consuming.

And there you have it! 🙂



2 Comments on Daisy’s Staple Hummus

  1. Why thank you, Sean! This recipe is really a winner because it is so easy and can store really well. Hope you try it! 🙂

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