Three Ways with Simple Homemade Humous

Three Ways with Simple Homemade Hummous

Three Ways with Simple Homemade Humous. Try these variations, for an alternative to classic humous. A bonus of a homemade humous is that it is way nicer (and cheaper) than shop-bought hummous, and you know exactly what’s gone into it. Humous is one of my all-time favourite foods.

Course Appetizer, Side Dish, Snack
Cuisine Gluten-Free, Mediterranean, Vegan
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 Varieties
Author Zoe Pickburn


Basic Humous

  • 1 400g tin Chickpeas
  • 2 tbsp. Olive Oil
  • 2 cloves Garlic
  • 1 tsp. Tahini

Beetroot and Fennel Hummous

  • 1 Beetroot (pickled)
  • 1 tsp. Fennel (plus extra for garnish)

Lemon and Thyme Hummous

  • 1 Lemon
  • 10 g Fresh Thyme

Avocado and Basil Hummous

  • 0.5 Avocado
  • 15 g Basil (plus extra for garnish)


Basic Humous

  1. Drain and rinse the chickpeas and add them the the bowl of a blender

  2. Crush the garlic, cook it off for a few minutes in half a tablespoon of olive oil, and add to the blender, with the remaining olive oil

  3. Add three tbsp. water, plenty of salt and pepper and tahini, and blend

Beetroot and Fennel Hummous

  1. Add the fennel to the garlic as you cook it off for a few minutes

  2. Take the pickled beetroot and roughly chop it into 4 or 8 pieces, then add it to the blender with the rest of the ingredients

Lemon and Thyme Humous

  1. Make the basic hummous, then zest and juice the lemon and add that to the blender

  2. Add most of the thyme (hold back a little for garnish, if you like) and blend

Avocado and Basil Humous

  1. Double the water in the basic hummous, and add the spinach and basil

  2. Then scoop out the avocado half with a spoon, chop it into chunks and add to the humous