Saturday, February 12, 2011


I'm surprised that after all this time I've yet to show how easy Hummus is to make, This popular dip/spread is easy to make and good for you! The only reason to ever buy it is if you are in dire need and do not have time to make it yourself.
Chickpeas are super economical in dry form and just a little more expensive in canned form. They are also known as ceci or chickpeas. By any name, they are all delicious and a good source of fiber and protein.

This can be made by hand using a masher or a potato ricer though the finished product will be a bit more rustic than using a food processor. I do not recommend using a blender. I have burnt out two making this.

Delicious as a snack with bread, pita, crackers or crudités. Also super as a sandwich spread instead of mayo!

Ingredients (basic):

2 cups cooked garbanzo beans ( or 1 15.5 oz can drained and rinsed)
1/4 cup Tahini (sesame paste/butter)
1/4-1/2 cup Olive oil (extra for serving)
1/4 cupTbs Lemon juice
Salt & pepper to taste

Possible add-ins:
Roasted Garlic (or raw if you like it hot)
Caramelized onion
Roasted red pepper


Place cooked, drained, and rinsed beans in food processor. Add Tahini.

Pulse until mealy.

Add lemon juice, pulse a few more times.

With Processor running, slowly add olive oil until you reach desired texture. (You may have to stop and scrap down sides.)

Traditionally this can be rather thin; I like it a bit thicker.

Add any add-ins (if any) and pulse to incorporate.

Place hummus in a shallow dish, dress with a little more olive oil. Serve  with  pita, crackers or crudités.

Until next time, Eat Well & Keep Digging!

The Gastronomic Gardener
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  1. I like hummus served with some tiny pieces of lamb stirred into it. The lamb is cooked with lots of spices (especially cumin) until almost caramelized.

  2. Sounds yummy! Since my blender can handle ice cubes do you think it would up to the challenge of hummus?

  3. Perhaps Theanne, as I said, I've burnt out two blenders making hummus. Give it a try, if the blender starts to bog down, take 1/2-3/4 of the mixture out and do it in batches. Of course you could always just mash it by hand! It's been made for centuries that way!


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