Monday, May 16, 2016

Hummus Recipe

This delicious Mediterranean style bean dip can be used all kinds of different ways as a dip, a spread, or just licked off the sides of the food processor bowl (remove spinning blades first).


  • 8 ounces dried chickpeas, aka garbanzo beans.
  • 1/4 cup fresh lemon juice (about one lemon). You can use the stuff in the little plastic lemon container but fresh tastes better.
  • 1/4 cup tahini sesame paste stirred well. It's easy to make from raw sesame seeds or you can find it on the ethnic foods aisle in a jar.
  • Large garlic clove, or more to taste. I use more.
  • 1 tablespoon extra virgin olive oil.
  • 1 tablespoon grapeseed oil. I have this on hand for cooking. If you don't you can just use more olive oil which will add more olive oil flavor. Don't use other kinds of oils unless you want your hummus to taste like a Buick oil filter.
  • 1 teaspoon sea salt, or more to taste.
  • 1/4 teaspoon ground cumin, or more to taste. My wife hates cumin but she likes just this much in hummus.
  • 1/4 teaspoon cayenne pepper, more or less to spicy taste.
  • 1/2 cup or so of water.
  • Dash of paprika for garnish.


Rinse the beans and remove any weird stuff. Place in a pot and fill almost to the top with water. Bring to a boil then remove from heat, cover, and leave to soak overnight. The next morning change out the water, bring to a boil, then simmer for four hours. Catch beans in a colander and allow to cool.*

*If you don't want to mess with the long soaking method for dried beans just use a 15 or 16 ounce can and drain off the liquid. I like to start with organic dried beans because they give me bigger muscles and I had nothing better to do last night.

The rest of the magic happens in your food processor. Start with just the tahini and lemon juice and blend them real well for a minute or so. This step ensures very creamy hummus.

Add in the garlic, one tablespoon of olive oil, 1 teaspoon of salt, cumin, optional cayenne, and about 1/4 cup of water. Blend like crazy for a minute or so.

Add in the beans a little at a time and keep blending. If the mixture looks like it's bogging down and getting too thick add in the remaining oil. If it's still too thick slowly add in some water. You want it to be smooth with a nice consistency so just watch it while you blend for a few minutes. I like to blend it to death so it's really smooth. I also taste it before calling it done to see if I want to add in more salt.

Force yourself not to eat too much right away because if you let this stuff hang out in the fridge overnight the flavors get even better. Sprinkle a little paprika on top for a dash of color.

There are a million variations to this basic recipe. You can add in things like cilantro, sun-dried tomatoes, hot peppers, or toasted pine nuts for different fun flavors.

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