DIY: do your own HUMMUS at home in 5 minutes!

Yes yes yes! This is my 100 post and what is better than Hummus to celebrate!?

That’s why we are here today. To talk about this magnificent, addictive and healthy piece of gastronomic art. And more importantly, to find out out how to do your own Hummus at home.

Warm and Home-made Hummus with mushrooms

I promise it’s a very simple and quick recipe. It won’t take you more than 5 minutes to get it done and it will be very  easy to find all the ingredients. You can trust me!

So all I have to tell you know is that if you keep reading you’ll learn how to prepare this gorgeous Hummus. Convinced?

Home-made Hummus with some carrots and crackers

As I said is quick and easy recipe, I will try to keep it simple and to be fast in my explanations. Let’s get into it!


For the Hummus:

  • 200 gr of chickpeas (previously cooked)
  • 1 garlic clove
  • 1 and 1/2 spoons of peanut butter
  • 1 spoon of lemon juice
  • Salt
  • Pepper powder
  • Some water/chickpeaks broth if needed

For the crudités (cold version):

  • 2 carrots
  • Some crackers
  • Or anyother crunchy vegatable or bread that you like (pita bread e.g.)

For the mushrooms (warm version):

  • 1 tin of cooked mushrooms
  • 1 garlic clove
  • Olive oil

The actual process

Only two steps are required to obtain a delicious Hummus:

Step 1: “Better together”

All you need to do is placing each ingredient in a large bowl. Make sure it looks nice when you put them in so that you show off and rave about your cooking skills 😉

Hummus mixture before mixing

Step 2: “Mix mix mix them up”

If there is one important tool you’ll need to make a nice and well-blended hummus is a mixer. Ideally, you’ll use a “baking” mixer, that is the good stuff. But if you are not a baking person (i am not) you won’t probably have one of those. But don’t worry!

A regular mixer will do the job as well and…you know what they say, there is a silver lining in every cloud; you’ll have so much less to wash up later.

Hummus mixture after mixing

Ideally, again, you’ll end up with this perfectly blended mixture called Home-Made Hummus. Doesn’t look amazingly?? Almost like the one you can buy at your favourite supermarket right? And I swear it tastes as nicely, or even better according to some experts in the field ;).

Supermarket-style packaged Hummus

Once the Hummus is ready you can keep it in the fridge and have it whenever you want. You can also have it cold or warm, as you like it. I usually have it cold because I am usually too lazy at night to cook. I basically chop a few carrots and grab a few crackers and set it all pretty as you see in the pic (the latter is a lie, it was just for the post).

Nicely set Home-made Hummus with carrots and crackers

But sometimes, only sometimes, I leave that laziness behind and cook a little bit more at night. That’s when I get all fancy and do things like this one below.

Warm Home-made Hummus with mushrooms

I got inspiration from La Hummuseria because it was there when I first ate warm hummus and it came with mushrooms so I just copy it or at least tried. What I did was just chopping a garlic clove in very little chunks and cook them in a pan with a bit of olive oil for a few minutes. Then I just poured it over my warm hummus and…ready!

You can check La Hummuseria’s post here.

I gotta admit it is cool to have dinner on this fancy plates (thanks Mery for the Secret-Santa gift) and also I hope you guys like my new tools and cuttlery. They’ll keep showing up over the next posts, I am sure.

That’s it for today! I highly recommend that you try out this recipe because it’s probably the easiest I have done so far. And the most addictive one as well! So becareful with hummus!

Have a nice week and thanks for reading 😉


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