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Hummus Recipe

Home > Melbourne > Recipes
Published December 10th 2010
A lot of people believe they dislike Hummus and how can we blame them? The 'so-called' hummus delicately packed in small plastic containers found in the supermarket fridge is simply a below par, chemical filled substitute mixed into an unfortunate brown and mushy consistancy.

Yes there is perhaps a deli alternative that is much more palatable but seriously who would pay the unreasonable prices delicatesans charge if just for some mashed chickpeas?

With this fail proof recipe there is every possibility that you will be dunking every carrot and cracker you can get your hands on with the stuff.

Although there is pre-warning before commensing the Hummus creation phase. The general appearance of the chickpea paste will not look any more asthetically pleasing than that of it's bought counterpart. However in this case taste will definitely overide appearance.


You will need.. fry pan, blender or food processor
and plastic container to store.

1 tbsp pf canola oil
1 whole brown onion
2 cloves of garlic
1 heaped Tbsp of brown sugar
1 heaped tbsp of salted butter
1 tbsp balsamic vinegar
Salt and Pepper to taste

1 can of chickpeas, drained and rinsed
2 tbsp of canola oil
Handful of almonds or cashews (optional)


Thinly slice onions and garlic.
Heat tbsp of oil and butter in fry pan.
When hot add onion, garlic, balsamic vinegar and brown sugar.
Cook until browned and nicely caramelised.

In a food processor or blender- blend chickpeas, remaining oil, nuts and cooked onions (it doesn't matter if they're still hot) until the flavours are nicely blended but are not too smooth.

Store in a tupperware container in the fridge.

The recipe can be altered to suit a different dish. The more traditional Hummus calls for a tbsp of tahini (sesame seed paste), 2 gloves of garlic, the juice of one lemon, a genorous dollup of natural yogurt and 100 mls of oil-substitute this caramelised onion.

This recipe is incredibly versatile. Use it as a dip on pita bread or crackers or as garnish with your favourite meat.
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Why? For fun or for a party
When: Whenever
Where: At home
Cost: Less than $10
OMG! Hummous made with canola oil instead of olive oil! Please, please, please go back to the fragrant, healthy and tasty olive oil before I even start on Canola... Heretic!
By Diane - senior reviewer
Friday, 10th of December @ 11:03 pm
i agree!
By tamms - reader
Wednesday, 22nd of December @ 05:52 am
Sugar in houmous!!! What is that about?? Where is the tahini and lemon juice. Strangest houmous receipe ever!
By Paloma - reader
Tuesday, 28th of December @ 06:25 am
here is a much easier and delicious hommus recipe that i make every week: rinse two cans of chick peas and dump them in the food processor, add two big tablespoons of tahini, the juice of a couple of lemons (to taste), a teaspoon of jar garlic, a sprinkle of cumin and smoked paprika, a few drops of tabasco if you want it spicy... blitz while adding about a half a cup of olive oil, or more if you want it creamier (to reduce calories add a bit less oil of a bit of warm water)... taste! add anything that it needs more of (e.g. lemon juice)... blitz! taste again! repeat until happy. i agree, it is ridiculous to pay supermarket prices for hommus. but the recipe provided is a bit too fancy for me :)
By Evegu - reader
Friday, 21st of January @ 12:24 am
I love supermarket houmus! Some are better than others so I have my favourites.
However, if I am going to the bother of making my own, I cook my own chickpeas rather than use canned!
By janet60 - reader
Monday, 28th of February @ 12:45 am
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