Weekly Staple — Hummus

By Camilla

My name is Camilla and I am addicted to my own homemade hummus. It's so good it's becoming a problem over here, but not a problem that I'm prepared to do anything about. In fact, I'm just going to be an enabler and share my recipe with you all.

I've been making my own hummus for many years now, because I just can't stand the taste of the pre-made stuff. There's some preservative in there that I can taste and I find it really off-putting. So I regularly whip up a bunch of hummus and snack on it for days at a time. These days however, Damir and I eat the stuff too quickly to keep it around. 

I've made a few changes to my recipe over the years that seem to take it to a new level. First, I use dried beans instead of canned. Yes, it takes a little bit more thought and a tad more work, but the benefits from the added flavor and nutrients far, far outweigh the 60 seconds of prep work I have to do. Next, I limit the amount of garlic. I use one small clove for just enough flavor without the resulting garlic breath. Yuck, I can't stand that. Also the hummus seems to stay longer in the fridge because the garlic taste doesn't go off. Lastly, I add a 1/4 teaspoon of chili powder to all of the ingredients. It makes a huge difference as far as depth of flavor, without being overpowering.

I make this several times a week, and freeze any extra chickpeas, which can be defrosted, blended into more hummus or roasted with spices for a crunchy salad topper. We don't have a fancy food processor or blender. We have a Nutribullet for our tiny kitchen, which has been one of the best purchases we've made to date. Find my recipe to the right.


Makes ~ 2 cups of hummus.
Serves 1-2 in my family. ;)

Dried chickpeas (500g)
1 tsp salt

Juice of 1 lemon
1 tsp tahini (sesame paste)
2 tbsp water
1 small garlic clove, peeled
1/4 cup of good olive oil
1/4 tsp chili powder
Salt to taste
Cayenne pepper and more olive oil

Soak and Cook Beans
In a large bowl, cover dried chickpeas with a good amount of water. Let sit overnight or until beans are nice and plump. Strain chickpeas and put in a large pot filled with clean water. Add 1 teaspoon of salt. Bring to a boil, reduce heat, cover and let cook for 1-2 hours, until chickpeas are tender and tasty. 

Make Hummus
Take 2 cups of cooked chickpeas and add to blender/food processor. Refrigerate or freeze the remaining chickpeas for later use. Add all of the rest of the ingredients, except salt. Blend everything up together until smooth. Taste and add salt as needed. Blend again. Serve with a sprinkle of cayenne pepper and a drizzle of olive oil. Enjoy with vegetables, crackers, bread, or with a spoon, like I do sometimes.