Lovely Sawsan, the Chef In Disguise, posted a recipe recently for her homemade hummus. It’s delicious!
I was up early yesterday morning, so I thought I’d give it a go. As advised, I’d soaked chickpeas the night before – it took less than half an hour of boiling to get them to the right consistency.
I was intrigued that Sawsan’s recipe included Greek yoghurt. We make it every week (it’s very easy – here’s our tutorial from 2010), so we always have some on hand. I also added a splash of hot water to the chickpeas as they were blitzing to produce a smoother result. The kitchen was a bombsite by 7am…
But it was so worth it! Sawsan’s recipe produces a silky smooth, rich dip with perfectly balanced flavours – it’s not too oily and the combination of yoghurt and lemon juice adds a delicious tang. If you’re still buying hummus from the supermarket, do give this a go. You’ll never go back!
Fig Jam and Lime Cordial 
oh, yum!
This is aces! We made edamame hummus for Thanksgiving here and it was tasty. (Same basic recipe just swap the chickpeas for cooked fresh soybeans) I like the idea of adding the yogurt.
Off to feed Big Mama. :-)
Hugs, Maz.
Like the idea of adding Greek yogurt. I’ll have to try that next time I made hummus.
I’ll be making this later today (but I’ll cheat & use canned chick peas). I’m looking forward to trying it with yoghurt.
I have used sawsons method to make yoghurt for years now and I love hummus – I did not see this one – I shall make another batch of yoghurt and get busy with the chick peas – truth is I love anything with chickpeas.. c
I love Sawsan’s hummus. She’s such a clever woman.
Great, I will try this. Thanks for leading us to another ‘foodie’ :)
[from a blogbreak] Just to add that I have used Sawsan’s recipe about 3-4 times and it is absolutely brilliant! Smooth, elegant, tasty and so moreish!
I love variations of hummus! I make the traditional hummus of overnight soaked chickpeas, Tahini, garlic, lemon, cumin & chilli powder plus salt.. However, over the years I’ve improvised by adding white wine instead of the juice of chickpeas, other times I’ve added roasted walnuts or roasted capsicum… it all works! And most delicious!!
Thanks for sharing C.. x
YUM – houmous addict here!
My husband and I are currently obsessseed with hummus!!! This looks AMAZING!
I love hummus. Homemade is much better than ought stuff.
I use yogurt in mine too but it’s been ages since I made any. Time to put that right! Love that you were making hummus in the early hours 😀
I like yogurt in hummus. Doesn’t Sawsan take great photos.
Thank you so much for trying my hummus recipe Celia, I am thrilled that you loved it!
I can’t thank you enough for the shout out and for your kind words.I deeply appreciate them
Sawsan, I love it! Thanks for helping me to get it just right! :)
Huge Sawsan fan here! I must try her take on hummus, as I just made a great recipe that I thought would be my default – but Sawsan speaks, I listen
Sawsan is new to me but if everything looks as good as that hummus she is likely to be a new favourite 😃
I love a bit of hummus on toast gor brekky. A good bit of lemon juice makes it right
hear hear! A good bit of lemon juice makes everything right : )
I make a lot of hummus as it freezes and travels well. I have an unusual recipe coming up when I have time to photograph it. I must say that I usually make it with tinned Italian chickpeas but last time I made it from dried chickpeas. What a difference!
Hmmm… I left a comment but I think it’s MIA. I said that I like to make hummus as it transports well and it quick to make. I usually used tinned chickpeas from Italy but had some dried chickpeas to use recently and my oh my, what a difference it made to the final product.
I keep pulling you out of spam! For some reason WordPress has put your last two comments in there. Sorry love!
Sawsan’s blog is my go-to source for all things Mediterranean. She has shared many great recipes.