Wednesday, February 19, 2014

Homemade Hummus!

With a drizzle of olive oil and a sprinkling of paprika, it's ready to eat!
I've been wanting to try making my own hummus for a while now, but it wasn't until recently, when I was gifted a new-to-me food processor, that I finally got around to giving it a try! In our house, hummus is the easy go-to snack or lunch food that we eat with carrots, celery, cucumbers, bell peppers, or on crackers or rice cakes. It's a very versatile food, and is quite filling!

Buying pre-made organic hummus at the grocery store can get expensive, especially at the rate we go through it, and when searching for options that use olive oil and not canola. A container of organic hummus can be as much as $8, but a big bag of dried organic chickpeas (also known as garbanzo beans) from the bulk section of Whole Foods was under $4, and the rest of the ingredients we already had at home, so this is a good way to save some money on a kitchen staple!

Since this was our first attempt at making our own hummus, I followed a recipe from Einat Admony in her cookbook "Balaboosta"- which was a holiday gift to me from my guy. She has so many delicious recipes in the book! Our version of her hummus turned out delicious, and I've reprinted it below as it appears in her book. Next time, we plan to play around with the amounts a bit more and see how our own concoction turns out!

Soaking the chickpeas overnight.
A very full food processor!
The leftovers - hummus for the week!

Balaboosta's "My Hubby's Hummus" (makes about 5 cups - a lot!)
3C Dried Organic Chickpeas
2 1/2t Baking Soda
2 Garlic Cloves, finely chopped
1/3C Tahini
3.5T Fresh Lemon Juice
5T Olive Oil
1 1/2t Sea Salt
1/2t Ground Cumin
1/8t Black Pepper
1/4t Sweet Paprika, for garnish

Note: Plan ahead! The chickpeas need to soak overnight, or for about 8 hours. You will also need to cook them for about 45 minutes and let them cool BEFORE making the hummus!
- Put the chickpeas in a large bowl, add 1.5t of baking soda, and cover with cool water. Leave them to soak overnight, or at least 8 hours.
- Drain the chickpeas, transfer them to a large pot of water. Add 1t baking soda and bring to a boil. Boil for about 45 minutes, until the chickpeas are tender. Skim off any floating shells.
- When chickpeas are tender, reserve about 1C of the cooking liquid, and drain. Let cool completely.
- When chickpeas have cooled, put them in your food processor with the garlic, reserved liquid, tahini, lemon, 3T olive oil, salt, cumin and pepper. Puree until smooth and creamy.
- To serve, spoon hummus onto a plate or shallow bowl and top with a drizzle of olive oil and paprika.
- Any remaining hummus can be stored in an airtight container in the fridge for 3 days.

Have you made hummus at home before? How does this recipe compare to yours?


  1. Somewhat similar to my recipe except I never used baking soda - what does that do for the beans?

    1. It is supposed to help make the beans more tender - essential for a creamier hummus! But if I were making this recipe again I would omit the baking soda in the cooking water and just use it in the soak.

  2. Wow! :) This looks easy! :) Will have to try! Thanks for sharing! :)