Aug 29

Homemade Hummus Dip





I love dips. Dips to me are highly addictive and it’s hard for me to stop, which is probably why I don’t keep any in my fridge. Today tho, I am making an exception because a girlfriend and I were talking about having Middle Eastern food at like 2 a.m last night. Bad move. Why do we always talk about food just before bed?? Actually, Claire and I talk about food all the time, and it was she who came up with the whole hummus thing. After that conversation I could not get that idea out of my head … so this is the result of that late night conversation.


The first time I ever had hummus I was 20, and totally food oblivious. I had just started lessons at the Alliance Fran├žaise in Singapore and some of us were invited to a small gathering at a fellow student’s house … drinks and finger food. Someone brought hummus and crackers and I totally loved it. I remember none of the other food at that party, but I do remember the hummus. I had to ask what it was as I had never experienced anything like it before. Chickpea puree with garlic and olive oil? Who comes up with this stuff? But I totally loved it.






I know hummus is widely available in pretty much all supermarkets these days, but sometimes you just gotta whip up some for yourself. That way you get to control the texture and flavour. You don’t need a whole lot of ingredients to make hummus … it’s mainly chickpeas, tahini and garlic … the rest is just flavour enhancers that vary according to personal taste. I added just a hint of fresh ginger and chopped coriander and mint in mine. Tahini is roasted sesame seed paste (for those of you who were wondering) and it adds a nice nutty flavour and a touch of creaminess to the dip. Raw garlic can be a bit zingy initially, so I make this dip well ahead of time then allow it to chill out in the fridge for the flavours to mingle. Adding a generous dollop of natural set Greek yoghurt is also a good idea, and I sometimes add this while totally omitting olive oil.




Hummus Dip

150 g chickpeas

1 tbsp natural set Greek yoghurt

1 tbsp tahini

1 clove raw garlic

6 large mint leaves

bunch of coriander

salt to taste

olive oil (if desired)



The chickpeas I used come in a jar, already cooked. If you are can only get your hands on raw ones then you will need to soak them overnight and then boil them until tender the next day. Chuck them all into a food processor along with all the other ingredients and blitz to a pulp. I try not to add any unnecessary fat into dips I make coz I tend to eat lots of ’em. There is enough creaminess coming from the tahini and from the yoghurt anyway. If I do add olive oil, it is only as a dressing once I plate up the hummus.


Hummus is pretty healthy on its own and can be used in a variety of ways. I like to have it on melba toasts and as a low-fat smear for sandwiches. It has such a bold flavour that I wouldn’t mind having a veggie sandwich made with this stuff. Oooh, make that a grilled veggie sandwich, made with charred zucchini, eggplants and sun-dried tomatoes … bit of rocket and crumbled feta!


Anyway, making hummus at home is nothing new. Just thought I’d have it on my blog just the same for whoever’s interested in an actual recipe. In the coming weeks I will be posting more Middle Eastern inspired dishes so stay tuned for that. In the meantime, enjoy and good luck in the kitchen.

~ Enjoy! ~




Permanent link to this article: http://foodflurries.com/savoury/homemade-hummus-dip


  1. Claire

    why la whyyyyy la you don’t live neaby??

    1. bubviv

      You need to come visit me more often then.

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