Hummus & Crudités, for Mimi and those Summer Days


Not your ordinary Hummus

There is Humus and Hummus. One is the organic component of soil, formed by the decomposition of leaves and other plant material by soil microorganisms.
The other is what we are concerned with here and now, a delicious dip made with cooked, mashed chickpeas blended with lemon juice, garlic and in this recipe, peanut butter.
The peanut butter version is, I find, smoother in taste and lighter to digest which leads to more hummus to enjoy.
Oh, and its as effortless and straightforward to make as it is to eat.
Prep Time10 mins
Total Time10 mins
Course: Salad, Side Dish, Snack
Cuisine: Mediterranean
Keyword: Vegetarian, Vegan, simple
Cost: 2-3Euro/US$


  • food processor
  • lemon squeezer
  • colander


  • 240 gram chickpeas cooked one small tin holds about that much netto weight.
  • 1 whole lemon squeezed and pips removed
  • 2 cloves garlic peeled and woody bit removed
  • 1 tbsp peanut butter use a pure variety, without sweeteners and/or additives. Healthfood shops usually stock such types of peanut butter.
  • ¼ cup olive oil extra virgin, always.
  • 1 tsp salt


  • This is the time to get your food processor out, one of open top ones in which you can poor your oil and lemon while the hummus is being processed.
    If you don't own one then find one because without it you'll struggle.
  • peel the garlic. No need to cut it up because the food processor should do that for you.
  • Squeeze the lemon and measure out the oil and salt.
  • Open a tin of cooked chickpeas, tip those in a colander. Wash and leave to drain for a minute.
  • Except for the oil, add all ingredients, plus a spoonful of peanut butter, to your food processor.
  • Switch on the machine and let the processor do the work, which is to chop and mix the ingredients to a musch.
    Now is the time to add the oil. At first drop by drop, then gradually form a steady thin stream.
    This last step is the most crucial. If the oil is pored too quickly the hummus consistency may become to runny. Adding, at first, a drop at a time helps to emulsify the hummus. Then once the mix has got 'used' to the oil it is then Ok to add a thin consistent stream.
    This is WHY in the beginning I stressed to use a food processor. Only this way can you add the oil slowly while the machine is working.
  • The end result should be a hummus in which you a spoon can stand up straight (without tipping over).


Hummus is the perfect dip for your Crudités, which traditionally are (French) appetizers consisting of sliced or whole raw vegetables.


Not all lemons are as juicy as the next one. Not all garlic is as potent as can be. Above all, tastes vary. Therefore be ready to adjust the hummus to your liking.
Start of with a little less garlic. Like with salt you can always add more but it can't be taken away once its in.
Sometimes we add just too much lemon. The dip may then taste too tart or bitter. In this case feel free to add some water, as I tend to do. Adding water slowly (like you would when adding oil) while the machine is working will mellow the flavour somewhat.
Alternatively you can add more chickpeas. The point is to get a consistency and taste that suits your palate.

Here you can find some of my other recipes

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