Hummus Perfection

Homebeccanomics got a face lift! My baby projectile vomited all over me at 6:10 AM this morning, so it’s nice that SOMETHING is looking good.

Still me, though, and still working out the kinks so bear with me.

Hummus. Yes, you can buy hummus really easily. It’s tasty when you buy it. It’s tastiER when you make it. It’s also way cheaper if you will make it a few times. To make it yourself you’ll need a fresh lemon, a can of chickpeas (also called garbanzo beans), some garlic and a bit of cumin and cayenne. You will also need something called tahini. Know how you grind peanuts to make peanut butter? Well you grind sesame seeds to make tahini. It’s high in healthy fats and vitamin E. You can buy it at any grocery store. It keeps at room temperature for months (years?).

You will also need a food processor for this. Sorry.

Anyways, make hummus yourself and keep it in tupperware in your fridge. You can spread it on sandwiches, put it out with carrot sticks around dinner time, or even thin it with olive oil and toss it with salad greens. I am going to attempt using it with pasta this week, and if it goes well I’ll put the recipe on here.

It’s about 100 calories per 1/4 cup, and is a decent source of protein, fiber, and healthy fats.

Restaurant Style Hummus

Makes 2 c.

America’s Test Kitchen

3 tbsp. fresh lemon juice

1/4 c. water

6 tbsp. tahini, stirred well

2 tbsp. extra virgin olive oil

1 (14 or 16 oz) can chickpeas, drained and rinsed

1 garlic clove, crushed in garlic press or minced

1/2 tsp. salt

1/4 tsp. ground cumin

pinch cayenne pepper

1 tbsp. fresh parsley or cilantro, chopped


1. Combine lemon juice and water in a small bowl.

2. Whisk tahini and olive oil in a small bowl.

3. Drain and rinse chickpeas, then remove 2 tbsp. for garnish.

4. Put chickpeas in food processor along with minced garlic, spices and salt.

5. Blend in food processor until almost fully ground, 15 seconds.

6. Scrape down the sides of the bowl, then, with processor running, pour lemon/water mixture through the feed tube.

7. Scrape down the bowl and process for another minute.

8. With processor running, add tahini/olive oil mixture through feed tube.  You may need to stir the tahini mixture so that it gets forced down the little hole. After a while I got bored and ended up just dumping the tail end of the mixture into the hummus. No biggie.

9. Transfer the hummus to a serving bowl and garnish with the reserved chickpeas, along with a swig of olive oil. Top with fresh herbs. I didn’t have any, so I sprinkled some dried parsley, and while not as green as fresh, no one complained.

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