Trisha’s Homemade Hummus

You’re going to love this delicious hummus recipe from Trisha from Naturally By Trisha who makes our gorgeous lip balms, baby balm, and her own range of healing balms. Made from a handful of ingredients, it can be whipped up in minutes and is vastly superior in both taste and health-factor to the store-bought variety.

“I spent this morning making focaccia, hummus and preserved lemons with a group of women at the marae. It’s pretty quick and easy to magic up a delicious and super economical feast. The hummus was amazing!

You just can’t beat fresh and home-made. Kids love to help in the kitchen and it gives them more incentive to eat such good and tasty food especially if they’ve had a hand in the making. My moko’s love pushing the buttons on the blender/food processor.

Tricia’s Homemade Hummus  

1 can dried and rinsed chickpeas

5 cloves garlic peeled

1 small tsp rock salt

1/3 cup good olive oil

1/2 tsp tahini (or 1 tablespoon of dry roasted and ground sesame seeds)

Juice and zest of one very juicy lemon

A few twists of black pepper

Put everything in the blender and process until smooth and creamy. You’ll need to stop and scrape down from the edges once or twice. This will keep in the fridge in a sealed jar for at least a week. Serve with a little drizzle of olive oil over the top. My mokos bring this in their lunchboxes to have with carrot and cucumber sticks, corn chips or brown rice crackers. Enjoy.” Trisha.


Comments 6

  1. I was disappointed to see canned chick peas were used for the hummus. For a truly delicious and fresh hummus it doesn’t take much effort to soak raw chickpeas overnight and cook for an hour or so next day. I always cook extra chickpeas and freeze for use in soups and salads. Hummus also freezes well so I put it in small containers.

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  2. Thank you for a lovely recipe that is easy for all those busy Mums and Grannies
    I will be marking for my family I’m not long retired and learning new ways of living

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  3. Hi Triona
    Do you have the focaccia receipe – interested in trying that. Been making hummus for years and it’s easy to adapt to add in fresh herbs, spices etc when you feel like a change as well (depending on what’s in the garden).

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