My Smoko Break: Farm fresh chickpeas in home-made hummus

WE had a great harvest last year at our property in south-west Queensland.

Chickpeas were one of the main crops we grew.

I'm sure like many of you, it is easier and more time saving for us to just buy the product that perhaps contains a main ingredient that we farm, such as corn farmers buying tins of corn, us as a primary wheat grower, buying flour and bread, sugar cane farmers buying granulated sugar, the list goes on and on.

I for one, love hummus. It's made of chickpeas.

Hummus is quite healthy since chickpeas are low in calories and are a good source of protein and fibre. Olive oil is also one of the best oils you can use containing essential fatty acids and antioxidants.

Making hummus at home is simple, far cheaper and allows you to control the ingredients.   

I took the time to collect a dish of chickpeas from our silos over the Christmas / New Year Break, to create my own.

Whilst it looks nothing like store brought, and it is certainly not appealing to look at, it was nevertheless delicious.

Here is a recipe for home-made hummus if you wish to make some for yourself too, you may want to skip the first step and buy the tinned chickpeas and go from there...


- 2 cups dry chickpeas

- 2 tsp salt

- 1 tsp baking soda

- Water

- Juice of half of a lemon

- 3 tbsp crushed sesame seeds

- 3 teaspoons of crushed garlic

- ½ cup water (or more if needed)

- ⅓ cup olive oil

- 1 tbsp ground cumin


Place the dry chickpeas in a large bowl or pot and fill with water so that the water is at least an inch or two above the peas.

Let them soak overnight in the fridge.

The next day, drain the chickpeas.

Place them in a pot and fill with new water, the salt and baking soda.

Bring the chick peas to a boil.

Once the water is boiling, lower the heat so that it is a low boil.

Cook the chickpeas for an hour.

They should soften so they can easily be smushed with your fingers.

Drain the chickpeas and let them cool until they come to room temperature.

Using a food processor, pulse the chick peas, lemon, garlic cloves and sesame seeds.

While the food processor is running, slowly pour in the water.

Check the texture and thickness of the hummus. If needed, add more water to desired consistency.

When serving, scoop into a bowl and drizzle olive oil and sprinkle cumin on top of the hummus.

Serve with pita bread, crackers, or veggies.

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