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Hummus

Recipe reprinted with permission from Feeding the Whole Family (third edition) by Cynthia Lair (Sasquatch Books, 2008)

Hummus is a traditional Middle-Eastern dish excellent for vegetarian sandwiches.  The combination of chick-peas and tahini creates a high-protein spread. Tahini is a creamy paste made of crushed, hulled sesame seeds.  Serve this delicious spread with warm pita bread and fresh vegetables.  Yummy served with Mediterranean Quinoa
and a fresh Greek salad.

2 cups cooked chick-peas

5 tablespoons tahini
1 teaspoon sea salt
1/3 cup freshly squeezed lemon juice (juice of 1 -2 lemons)
2-3 cloves garlic
3 tablespoons extra-virgin olive oil
cup cooking liquid from beans or water to desired consistency
Optional garnishes:
Chopped parsley
Paprika

Place cooked chick-peas in food processor
or blender with tahini, salt, lemon juice, garlic, and olive oil.  Blend until smooth.  Add cooking liquid from beans or a little water to get desired consistency.  Garnish with chopped parsley or paprika if desired.  Stores well refrigerated for at least a week.

Preparation time: 10 minutes
Makes 2 3/4  - 3 cups


23 Comments:

Maria Coulombe
Have you ever had this over Rigatoni cooked al dente?
October 1, 2008, 6:41 am

Cynthia Lair
No! Sounds fun. Maybe some olives and fresh tomatoes on top????
October 1, 2008, 6:53 am

Helen Dodge
This is an OK recipe, because you can't really go wrong with the ingredients. It is not, however, the true Middle Eastern Hummus. One is never to add olive oil into the mix while blending. Olive oil is only to be drizzled over the top when ready to be eaten with hot pita bread. Also, five tablespoons of tahini is too much for the true Middle Eastern taste. For two cups of garbanzos, three tablespoons should be sufficient. Try adding 1/4 teaspoon cumin to the mix while blending for a unique and truly Egyptian Hummus. Hummus is such a great food, though, that one can never go wrong. It should always be eaten at room temperature.
October 1, 2008, 9:43 am

gayle podrabsky
thanks for bringing in simple recipes like Hummus. I spend nearly half a paycheck on pre made Hummus so with your recipe and Helen Dodge's suggestions, I can now save money and eat my delicious home made Hummus!
October 2, 2008, 9:12 am

Cynthia Lair
Helen, Thanks for sharing your knowledge. Gayle - Thanks for your support. I also love simple recipes. And homemade warm hummus (from freshly cooked chickpeas) is divine compared to store-bought.
October 2, 2008, 3:36 pm

Cindy Simmons
This is sooooo good. I have never liked chickpeas, but I've only had them canned. After I made a pot of these, I was eating them like popcorn. I've also never liked hummus, but I can't get enough of this stuff. I'm really enjoying this site!
October 6, 2008, 9:10 pm

Cynthia Lair
Yes yes Cindy! They're kind of dull and slimy out of the can. Thank you for your kind comment. Makes me see we are accomplishing our mission.
October 7, 2008, 6:27 am

Michelle D.
Do you have any suggestions for making a tahini-free hummus? My stomach cannot handle nut and seed butters. Trader Joe's makes a tahini-free hummus dip, but now I live in a city without TJ's and I haven't been able to replicate it. Thanks!
October 26, 2008, 8:56 am

Cynthia Lair
http://www.epicurious.com/tools/searchresults?search=hummus+without+tahini This site posts several recipes for hummus without tahini. The tahini adds flavor and creaminess so another option is to simply leave out the tahini and add enough olive oil to get a creamy texture that you like. Chickpeas blend up nicely with garlic and roasted red pepper - whole new twist. Cynthia
October 26, 2008, 11:02 am

Brooke Kingston
This is a wonderful recipe, and I've been thrilled with the consistently good results. Our toddler loves to say hummusssss before he eats this by the fist full. Fun video, wonderful recipe!
June 11, 2009, 11:07 am

Si Sam
Love hummus! How long will this keep in the frige for? Also, I used a Raw Tahini that is cultured and I was wondering if this would extend its shelf life? Thanks! Si :)
August 12, 2009, 8:24 pm

Cynthia Lair
Si, It might extend the shelf life. I've never tested it. Let us know.
August 13, 2009, 7:00 am

Maria Rebecchi
Want to try something different? Substitute the tahini with pumkpin seed butter. YUMILICIOUS!
September 10, 2009, 4:11 pm

Ruth Berlin
Made egg white omlet, spread hummus over then folded in half, and added salsa on top - yummy!
July 14, 2010, 11:22 am

Wendy Wallace
True or not, this recipe rocks. I make it almost every two weeks so I can snack on it anytime. Great way to get more legumes into me! Thanks, Cynthia for the great recipes!
July 14, 2010, 12:50 pm

Cathy Lilienthal
While recently visiting my grandmother she shared a recipe for hummus with me that she got from a Lebanese woman. The only difference in the recipe was that she cooked one small potato with the garbanzos and blended it with the tahini,lemon juice and garlic....very creamy, very tasty..I absolutely love your program and recipes Cynthia...thank you
July 14, 2010, 6:21 pm

Kristin Minner
Do you ever go so far as to blend your own Tahini? Or can you share the brand of Tahini you purchase? Thanks!
September 21, 2010, 11:28 am

Cynthia Lair
Kristin, I have never made my own tahini. I like the MaraNatha and Arrowhead Mills organic tahinis.
September 21, 2010, 4:52 pm

Anna Barresi
This afternoon, I took away my 4-year old daughter's late-afternoon television program because she wasn't cooperating when it was time to leave the playground. In the car, she asked, Can I just please watch Jane make hummus?
November 1, 2010, 6:34 pm

Rebekah Youngers
Just made this recipe and enjoyed some for lunch! It was a lot more tahini and lemon juice than I've used in the past, but I really enjoyed how that kicked up the flavor. I love your book and have been enjoying this website as well! As a mom of three little boys, I can definitely relate to the interruptus part! I cook many family meals with a baby strapped to my back.
November 14, 2010, 3:08 pm

Sara L
So excited to make this! How many dried chick peas should I start with to make 2 cups cooked? How long do you cook them for in the pressure cooker? Also, I tried making falafel recently and they completely disintegrated in the pan. Do you think the beans were too dry? I was frying the mixture in coconut oil and thought the oil was hot enough, but maybe not. Thanks!!
January 16, 2011, 11:41 am

Cynthia Lair
Hi Sara, One cup of dry beans will usually yield about 3 cups of cooked beans. After soaking for 8 hours I cook the beans in the pressure cooker for 40-45 minutes. Falalfels are tricky. Very difficult to know what went wrong without the recipe. Be well.
January 17, 2011, 9:23 am

Darrence Darrence
Do you have more great atrilces like this one?
June 23, 2011, 3:56 am

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