Hummous or Hummus or Hamos or…

21 August 2009

Houmous or hommos or hommus or hummos or humus… Clockwise: naan, grilled seer fish, beet & feta cheese pizza, hummous, eggplant dip

To me, it’s all the same thing. A great dish. 😀

Hummous is a Middle Eastern dish made predominantly from chickpeas (aka garbanzo beans, gram) and other ingredients like tahini (sesame paste), olive oil, lemon juice, garlic, and seasonings. Its origins are unclear, although, according to Wikipedia:

Charles Perry, co-author of Medieval Arab Cookery notes that owing to hummus bi tahina being an everyday staple, and because of the lack of Arab recipe books published between the 14th and 20th centuries, no recipes documenting this food’s early ingredients have been found. He says the nearest medieval example recorded in a 13th century Arab cookbook, Kitab Wasf al-Atima al-Mutada is Hummus kasa, which substitutes vinegar for lemon, includes extra herbs and adds walnuts, hazelnuts, almonds and pistachios.

There are, of course, variations on hummous which include roasted red bell peppers, sundried tomatoes, roasted eggplant, tomatos and basil, and, well, really, there are quite probably hundreds to thousands of variations.

This is where I admit that I’ve only ever made one type–a fairly run-of-the-mill classic sort that we love–with only a few variations on it. But I’m thinking that, one of these days, I’m going to have to give some others a go just to see what I think. And because experimenting is fun. 😀



  • 2 cups chickpeas, cooked
  • 4 cloves garlic, minced
  • 3 tablespoons lime juice
  • 1/4 cup water
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons tahini (sesame paste)
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons red chilli pepper powder or cayenne or paprika


  1. Mash chickpeas. Add remaining ingredients and blend.
  2. Alternately, if you’re using a food processor, toss all ingredients in and whir-whir until it’s blended.

hummousWe like garlic, so we add a fair bit, sometimes more like 6 cloves. If yours is not a garlic family, add less or consider adding roasted garlic instead so the taste is milder. Same with all the other ingredients – if your family doesn’t like tahini or red chilli pepper powder or ___, decrease or omit. This recipe is so completely flexible.

I have, at times, added other things, like curd (local version of yoghurt) in the place of tahini, or added chopped parsley, and that has gone over very well as well.

Hummous can be frozen–I tend to make pretty large batches and freeze half or more of it.

I usually serve it with naan and other naan-suitable foods like eggplant dip, shish kebabs, falafel, or even curried chicken or fish. It can be used as a dressing in wraps, shwarama/shwarama variants, or salads like potato or pasta.

If you haven’t made this before, give it a try! It’s a lot easier to make than you think! 🙂

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5 Responses

  1. #1

    Mmm, hummus. I love hummus, though I think I like it a little creamier than you. Mine involves no water and more oil and lemon juice than yours.

  2. #2

    Anne, you reminded me that I’ve modified this to completely suit Fahim’s preferences. He is extremely sensitive to oils and their textures, and sensitive in a not good to him way, which means that I have to go the water route even though the olive oil route would taste better for me, too. 🙂

  3. #3

    Oh, and lemon or lime juice – he’s also sensitive to acids, so I can’t use too much there, either, even though I’d like to.

  4. #4

    I love hummus too! I only discovered it when I met my other half. I don’t think I had even heard it before then. I like the recipe and may be tempted to give it a try one day. I’m already cooking Avgolemono soup. (Lemon and rice)
    .-= Ana´s last blog ..Light in colour =-.

  5. #5

    Oh, you totally should! It’s so easy, and once you get the hang of what you prefer in a hummous, it’s way better than anything you’ll ever buy.

    If you have access to canned chickpeas (we don’t – we have dried and dried, or dried even), you can use that instead. Some people notice a texture difference with canned versus dried then cooked, although I don’t.

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About LMAshton

Howdy and welcome to my site! I'm Laurie and I'll be your, er, hostess today. :)

I'm a Canadian expat currently living in Singapore. I'm married to a Sri Lankan and lived in Sri Lanka for nearly a decade. We also lived in New Zealand for half a year.

I cook Sri Lankan curries, sambols, and mallungs. I bake bread using wild yeast (sourdough that isn't sour). I bake on the stove. I experiment with Indian / Malaysian / Indonesian / Thai / whatever cuisines interest me. And I experiment wildly.

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