Hand Mashed Hummus

Hand Mashed Hummus

  • Servings: 1-2
  • Difficulty: easy
  • Print

Hand Mashed Hummus








This is such a delightful and fun recipe, I am surprised that I didn’t discover it sooner.

It is getting very hot where I am so I prefer simple, light dinners. For instance, some hummus and crackers (with some red wine, of course!) and I am done.

For this recipe to work, the chickpeas have to be meltingly soft. In other words, while this way of preparing hummus is quick and easy, I think it will only work if you soak and boil the chickpeas. Canned chickpeas tend to be a bit firmer so I don’t think they will be malleable enough to be hand mashed. I could be wrong and if you have made hand mashed hummus using canned chickpeas please do share your experience in the comments section below.

I have read some food bloggers discuss the merits of peeling chickpeas when making hummus. Personally, the skin doesn’t bother me so I didn’t peel them. Also, I feel that if you remove the skin, you are losing some valuable nutrition along the way. But if you prefer, feel free to remove the skin. If the chickpeas are cooked till very soft, the skin will come off easily.

fresh, chunky, homemade hummus for the summer soul

You can enjoy this with some pita bread or crackers or on toast or with crudités. Will stay good in the refrigerator for 4 to 5 days.


1/2 Cup uncooked chickpeas

2-3 Tablespoons tahini

1 Tablespoon olive oil

1 Head of garlic

Juice of 1 lime or lemon

Salt to taste

Paprika (optional)


  1. Soak the chickpeas for 4 to 8 hours.
  2. Boil them in plenty of salted water. You can also boil them in a pressure cooker if you like, five pressures on high and you are done. The end result should be wax-like soft chickpeas.
  3. Drain the chickpeas reserving about 1 cup of the cooking liquor.
  4. Peel and crush the garlic.
  5. Juice the lime or lemon.
  6. Once the chickpeas are cool enough to handle, mash them with your hand OR the back of a large spoon OR potato masher.
  7. Throw in the grated garlic, juice of lime or lemon, olive oil, tahini and a bit of salt to taste (not much since the chickpeas have been boiled in salted water).
  8. Add about 1/4 cup of the cooking liquor.
  9. Mix well and check for consistency. Add some more cooking liquor if needed.
  10. Transfer to a serving bowl, sprinkle some paprika if you like and chill for a couple of hours before serving or you can even enjoy it while it is still a bit warm.

3 thoughts on “Hand Mashed Hummus”

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