Basic Hummus Recipe

hummus as the main attraction surrounded by colorful veggies and crackers and bread.
Beetroot hummus

I love veggies, but when hummus is around, they are just a vessel to bring more hummus to my mouth.  The healthy, delicious, creamy chickpea and tahini goodness was always a treat while travelling alluding to a healthier life after indulging.

In Turkey and Jordan hummus could be served for breakfast, lunch, and/or dinner. 

falafel, pita, sliced tomatoes, pickles, and a heaping scoop of hummus.
Falafel and hummus in Istanbul

Tanzania, I had zero problems dropping a whopping $9 USD for a small container of hummus just to satisfy me – that small tub cost more than my accommodations for the night.  Worth it!

My husband says, “Happy wife, happy life,” I interpret that as “separate but equal hummus will keep our marriage strong.”  Early in our relationship I realized the necessity for both, he would slather his veg and bread with weighty hummus and I would feel deprived and bitter.

Our friends gifted us a blender to indulge in an endless supply of hummus while in Cape Town.  When relocating to Austria, I fiercely negotiated to pack the heavy, clunky blender in our 2-box 30 kilo allowance.  In retrospect a light, petite individual smoothie style blender would be far more feasible for our lifestyle.  Blender = hummus anytime.

a beautiful bowl of beet hummus topped with edible flowers and served slices of russian black bread

INGREDIENTS FOR HUMMUS BASE RECIPE

Ingredients for hummus:  olive oil, dried chickpeas, lemon, tahini, and garlic
  • Chickpeas roughly 1/2 cup dried to equal 1.5 cup cooked (chickpeas and garbanzo beans are the same)
  • 2 tbsp. Tahini
  • 1 Lemon, juiced
  • 3 cloves garlic
  • 2-3 tbsp. olive oil
  • Salt and pepper to taste

EQUIPMENT

METHOD

  1. Soak chickpeas overnight in water
  2. Drain, rinse and fill with fresh water covering the chickpeas in pot with salt
  3. Bring to boil, reduce heat and let simmer until chickpeas are fully soft and can smush between your fingers – roughly 1 hour
  4. Drain, rinse and let cool
  5. Add cooked chickpeas, tahini, lemon juice, garlic, salt and pepper into blender and whirl away. If it is too thick add a splash of water to thin it out. Stream in olive oil if working with a food processor or blender. *If working with a small bullet blender add olive oil in with the rest of ingredients in batches
  6. Season to taste
  7. Serve chilled or at room temperature topped with olive oil and accompanying fresh veg, bread, and crackers
hummus with two roasted beets blended stand out on a slice of Russian black bread.
2 roasted beets for this bubblegum pink color

And so many hummus options …..

BASESADD – INSFINISHING TOUCHES
chickpeasroasted and peeled beetsedible flowers
black beansroasted red pepperspepitas
red beanssundried tomatoestoasted sesame seeds
lentilsroasted butternut or pumpkincrispy chickpeas
edamameblanched and dried spinachwasabi peas
black olivesolives
garlicpine nuts
chilichili oil
cuminroasted cauliflower
turmericsautéed mushrooms
zaatardiced cucumber
paprikadiced tomato
fresh herbsfresh herbs

What’s your favorite?

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