I’ve always thought that homemade hummus tastes so much better than store bought, but the long shelf life of prepared hummus has often meant buying the little plastic tubs for cruising.  Preparing hummus at sea isn’t an option without a food processor… or is it? 

A little experimentation and creative application of a potato masher demonstrated that you can have fresh hummus (albeit a bit chunky!) anywhere.  Don’t have a potato masher on board?  A fork and a bit of patience could also work.

Here’s a very basic recipe – you can experiment by  adding other spices such as cumin, coriander, or chilli if you like.


  • 1 can chickpeas (400g) mostly drained
  • 2 tablespoons lemon juice
  • 2 tablespoons tahini
  • 1-2 tablespoons olive oil
  • 1-2 clove garlic, crushed
  • ½ tsp ground cumin

Mash chickpeas with enthusiasm. Add other ingredients and mix thoroughly.  Season to taste with salt. 

To serve, sprinkle with paprika and or cumin and a drizzle of olive oil.  Fantastic with fresh veggies, crackers or as a sandwich spread.


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