homemade hummus (no tahini!).


Left: roast capsicum and fresh basil hummus.

Right: jalapeno, peppadew and lime hummus.

Basic hummus recipe

1 can of chickpeas – in New Zealand these are like 450g I think

3 large T of natural unsweetened yoghurt

1 heaped teaspoon of minced garlic

1/2 tsp minced ginger

1/2 tsp cumin

a squeeze of lemon juice


Blend all of that up in a blender or kitchen whizz.

Now, for flavours!


To make the jalapeno hummus, substitute in lime juice instead of lemon, and add about 3-4T each jalapenos and peppadews (these are just fine pickled – it’s what I used, and I’m pretty sure you can only get fresh peppadews in South Africa). Blend.


To make the roasted capsicum hummus, add a handful of fresh basil leaves and one roasted capsicum.

To roast the capsicum, chuck it in the oven whole and roast at about 200 degrees Celsius until it’s nice and blackened. This is OK – it’s only the skin that’s burnt. Peel the skin off and put the capsicum flesh in your mix. Make sure you get any errant seeds as well.



Yum! Enjoy. Making your own hummus is freaking amazing, and the potential for flavour adjustment is massive.

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1 Comment

  1. […] take my delicious tahini free hummus base, and add 6-8 prunes, 1 tsp cinnamon, and 1/2 tsp chilli. Blend well in a food […]

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