Soaked chickpeas

Hummus for the first time

Hummus is one of my favorite dips/ spreads. I love to eat it with pita, on pita within a falafel sandwich or just to dip veggies in. I love the different flavors it comes in – olive and roasted red pepper are the best.

But, the problem I always have when trying to buy it at the store is what brand – and there are plenty – to choose from. Just because the tub says hummus doesn’t mean it will taste like hummus. Now I have a solution to this problem, thanks to a wonderful new cookbook that has joined my kitchen – I’ll make it myself!

I’ve always been told that hummus can be difficult and that you need to be careful, but after my first time making it I will be honest that it’s not that hard. As with most delicious recipes, it all comes down to the balance of flavors.

Adapted from Make the Bread, Buy the Butter

Part 1
Chickpeas (trust me, don’t buy the canned ones)

1 lb dried chickpeas

Soaked chickpeas
Soaked chickpeas – they double in size!

Place chickpeas in a bowl and cover with water to soak overnight. Drain off the soaking water. Put chickpeas in a medium pot and cover with fresh water. Bring to a boil and simmer gently until tender. This could take from 40 minutes to a few hours, depending on the chickpeas. Salt to taste after the chickpeas have softened. You can store these in the refrigerator for up to 5 days or freeze for longer. (It’s great to know this because it means you don’t have to finish your hummus in the same day and gives you time to get all of the ingredients. Olive oil was the one I was missing.)

Part 2

Hummus ingredients
Some of the ingredients you’ll need.

4 garlic cloves, peeled
4 cups drained cooked chickpeas
some liquid from the cooked chickpeas
2 – 3 tsp. cumin
pinch of ground coriander
8 – 10 tbsp. (or 1/2 – 3/4 cup) tahini
juice of 3 large lemons
3 tbsp. olive oil, plus more as needed

In a blender or food processor, puree all the ingredients until smooth. Add more olive oil, lemon juice, salt as needed.


The original recipe actually only called for 5 tablespoons of tahini and even though I had added more lemon juice, when I finished the recipe there was still something missing. I’m the type of person that if a dish doesn’t taste like the I imagine it should I will keep going until it does. Sometimes, that means leaving things to sit and doing some research. After googling hummus recipes, I came across one from Jamie Oliver and he used a significant amount more of tahini than this recipe. Adding more tahini made all the difference and my hummus came out perfectly.

Now I’m excited to make it again so I can try different flavors: roasted red pepper, herb, olive and much more.

3 thoughts on “Hummus for the first time

  1. Great post, Nicolle! I also like to sneak in some butter when I make my own hummous, and sprinkle some Hungarian paprika over the finished product – which looks good and can add a little kick to the flavor. 🙂

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