Earthly Brew: I must Hummus!

I’ve always wondered what this so-called “hummus” was and thought that it was just one of those expensive recipes on the market. I was surprised upon discovering that they were basically just made from chickpeas and tahini (toasted sesame seed paste).

I love chickpeas! Throwbacking, my dad used to cook to us the most delish Afritada and I would always gather the chickpeas to my plate. Yum!

I made a few tries and got it perfect on fourth attempt! Hummus, oh Love. I am officially addicted. <3

Hummus as dip for these fresh pechay!

Here’s how!


Chickpeas, 1 can, 400 g (net weight)

Tahini (made from Sesame seeds, 50g)

Coconut oil

Garlic, minced 1 clove

Paprika, 1 tsp.

Salt, 1/2 tsp

Pepper, 1/2 tsp.

Water, 2-3 tbsp. (optional)



Cooking pan


1. Prepare the Tahini. Preheat cooking pan on stove and add 1 tbsp. coconut oil. Put the sesame seeds into the pan and stir until golden/deep brown. Set aside to cool. After, blend sesame seeds, lemon juice, and 3 tbsp. coconut oil in a blender/food processor and blend until smooth (or in my case, I wanted mine not too smooth and a bit chunky).
2. Throw in the minced garlic, paprika, pepper, and salt to the tahini and blend until all are mixed well together.

3. Drain and thoroughly wash the chickpeas. Finally, add the chickpeas into the Tahini mix and blend away! Add 2-3 tbsp. water if you want to thin up its consistency. It’s really up to you to figure out what kind of consistency you’d prefer. I wanted mine chunky, so I did less blending.

4. Finally, serve. Put the rest in a tightly sealed container and place in the fridge up to a week.

Easy peasy, right?

You can have the Hummus as a dip for your fave veggie sticks and chips, or even top it on your fave bread or biscuit! I sometimes just take a spoonful and have it as it is. So delish! Hummus is definitely a must for me.

Hummus is great even on bread! Like this coconut pancakes? Will post recipe soon!

Let me know if you love ’em, too!

bonzai sign

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