Making your own hummus is honestly so much easier than you’d think. Once you’ve tasted that fresh, creamy goodness, it’s really hard to go back to store-bought. All you need are a few pantry staples: tahini, chickpeas, lemon juice, and garlic.
I always keep a stash of tahini and canned chickpeas tucked away in my pantry for those “I need hummus now!” moments. It comes together in minutes, making it the perfect quick snack, healthy spread, or even a last-minute party dip.
Now, I know making tahini from scratch isn’t difficult, but let’s be real. As a practical (and often multitasking!) mom, I’m all for saving time where I can. So yes, store-bought tahini is my go-to, and it works beautifully.
In case you’re new to it, tahini is a creamy paste made from ground, toasted sesame seeds. It brings a lovely nutty depth to hummus and other Middle Eastern-inspired dishes. While it can be a little tricky to find a good one here in Singapore, the Cypressa brand has become my favorite. It’s smooth, flavorful, and super reliable. Definitely a pantry essential in my kitchen!
While pita bread, falafel, or tortilla chips aren’t exactly everyday staples in many Asian homes, I’ve found that hummus makes a fantastic spread or sauce in wholemeal wraps with grilled chicken, beef, or even roasted veggies. It’s nutritious, satisfying, and adds that extra oomph!
Give It a Fun Twist!
Try pairing your hummus with some good old-fashioned cream crackers. Like the ones from Jacob’s or Hup Seng. Trust me, it’s so good! Fun fact: Growing up in Singapore, many of us loved dipping cream crackers into Milo or kopi with condensed milk. It was such a simple pleasure! So now, dipping them into hummus gives me that same nostalgic feeling, with a fun, savoury twist. It’s the perfect blend of East meets West…and childhood meets grown-up snack time!
Preparing the Ingredients:
Tahini – While good tahini can be a little tricky to find here in Singapore, I’ve discovered that the Cypressa brand makes a delicious one. Smooth, flavorful, and super convenient. Definitely a pantry staple in my kitchen!
Chickpeas – If you’ve got the time, boiling your own organic chickpeas really does make a difference. The flavor is a little nuttier and the texture is softer and creamier. Totally worth it when you’re feeling up to it! However, let’s be honest: Canned chickpeas work just fine too, and they’re such a time-saver. It’s all about what works best for you in the moment!
Extra Virgin Olive Oil – When it comes to making hummus, only the good stuff will do. I’m talking about high-quality extra virgin olive oil (EVOO). It adds that smooth, rich finish and brings out the best in all the other ingredients. Don’t have any on hand? Well, this might be your sign to make a quick grocery run!
Regular olive oil is meant for high-heat cooking, not for dips or dressings where the flavor really shines. So go ahead and treat yourself to a lovely bottle of EVOO. Your hummus (and your salads) will thank you!
Ice Cubes – Ever wondered why some hummus turns out extra light and creamy? The secret is ice cubes! Adding a few ice cubes while blending helps create a lighter, fluffier texture by whipping air into the mixture and making everything beautifully smooth. It also helps with the emulsification, so your hummus turns out sexy and creamy every time. Such a simple trick yet it makes a world of difference!
Now that you’ve got all your ingredients prepped, let’s get cooking! (Or blending!)
Description
Hummus is such a versatile little dish. Perfect for sharing (or totally acceptable to enjoy all by yourself, no judgment here!). Serve it up with warm flatbreads, crunchy pita chips, or fresh veggie sticks for a wholesome snack or appetizer.
And if you’ve got little ones around, this is a great one to share with them too! Hummus is nutritious, creamy, and full of goodness. Just skip the extra drizzle of olive oil and spices when serving it to toddlers, and you’ve got a healthy, baby-friendly snack that even picky eaters might love.
Ingredients
Instructions
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Combine tahini and lemon juice in your food processor. Blend it for about a minute until it turns smooth and creamy.
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Next, add in the extra virgin olive oil, minced garlic, cumin, and a bit of salt. Blend again for about 30 seconds. Don’t forget to scrape down the sides of the bowl so everything mixes evenly, then blend for another 30 seconds.
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Now it’s time for the chickpeas! Add half of them first, blend for a minute, then scrape down the bowl again before adding the rest. Blend for another 1–2 minutes, or until the texture is nice and thick but smooth.
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To finish, toss in a the ice cubes and blend again for another minute. This makes the hummus extra creamy and dreamy!
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Spoon it into a bowl and finish with a drizzle of olive oil and a sprinkle of paprika, sumac, or za’atar spice.
Note
Do I really need to use ice?
No, you don’t have to! If you don’t have ice on hand (or just don’t feel like fussing with it), you can simply use 2–3 tablespoons of ice-cold water instead. It works just as well to give you that creamy, dreamy texture we all love in hummus.
