In my home, we love dips! Hummus is a favourite – especially because you can get creative with it and add all kinds of flavours and garden herbs into it.
Making simple, natural dips and other snacks from scratch is a cheap, plastic-free and healthy way to feed my family. So, on that note, here is my basic recipe to make hummus.
My goal for this recipe was to use as many ingredients from my garden as possible. For anyone with a thriving edible garden, making dips with your own ingredients is super inexpensive.
If your edible garden isn’t thriving as much as you would like, I recommend checking out my online course The Incredible Edible Garden. it’s a great short course that is guaranteed to help you create an abundant edible garden.
To learn more about growing a permaculture garden simply and easily, check out our course The Incredible Edible Garden and learn how to design your own permaculture landscape in our Permaculture Design Course.
- Chickpeas (choose the amount based on how much you would like to make)
- Blender/food processor
- 2 tbsp Tahini
- 1 x Clove of Garlic
- Half a lime or lemon
- Approx 2 tbsp Organic Olive Oil
The process: (yes, it’s that simple)
- Firstly, you will need to soak dried chickpeas overnight.
- Cook the soaked chickpeas for about 20 to 30minutes until they are soft.
- Put the cooked chickpeas into your blender.
- Add enough water just to pass the level of chickpeas (you can add more later if the consistency isn’t right)
- Pour in the Tahini and Olive oil
- Sprinkle in a pinch of salt
- Cut the end of the clove of garlic and dispose of the end.
- Squash the garlic body with the flat side of a knife, peel the skin off and discard, then add the garlic to the blender.
- Cut the lime or lemon in half and squeeze the juice of one half into the blender (save the other half for the end in case you have to add extra liquid)
- Blend this all together until nicely combined
- Have a taste test and see if it might need anything added. Also note the consistency and add more liquid (either more lemon/lime juice or water depending on flavour) if you would like.
- If this is too runny for you, then I recommend adding less liquid next time. You can also add more chickpeas at this stage to thicken the texture if you would like.
And that’s it. Happy dipping!! 🙂
What’s your favourite dip recipe, or hummus variation?
It’s a regular in our household. So yummy!! I use some of the water the chickpeas were cooked in plus add cumin powder as well. Lemons are more common in temperate climate than limes, so are used.
I put the hummus in a wide mouth sealable jar and top with smoked paprika and a thin layer of olive oil.