little paths so startled

living, decorating, and eating in hattiesburg, mississippi

homemade hummus

with 2 comments

Daniel and his family were on the hummus train way before hummus got cool, and they introduced me to homemade hummus.  I like to think of homemade hummus as its own genre; we don’t claim to replicate authentic Mediterranean hummus, but we do enjoy making infinite varieties of this wonderful dish.  No two batches are the same, and there are so many variables and variations that lend themselves to experimenting.  It’s hard to go wrong if you’re careful and taste as you go (and I would know, having made a few disaster batches).

We don’t really believe in quantifying hummus ingredient proportions, but several years ago, Daniel and I set out to quantify the ingredients in what turned out to be a rather delightful batch, so we could share the recipe with friends.  (We call that particular recipe cheater hummus because we used canned beans, lime juice concentrate, and garlic powder instead of soaked beans, juiced limes, and minced garlic.  But if you’re in a hurry, it’s still good.)  I should note that we are incapable of making a small batch of hummus, so our recipe yields enough to feed an army, or two people for a very long time.  If you’re looking for baseline proportions, though, this should be helpful.  And it is a reproducible experiment: several different friends have made their own wonderful hummus from the recipe (below).

People of the world, soak your beans! It's cheaper, you don't have to worry about sodium, and it's more environmentally friendly. And the taste is unmatched by canned beans.

Soaked beans make a world of a difference, especially when they're soaked (about 24 hours) and gently cooked (overnight in a crockpot on low, in new water) with a bit of onion and a bay leaf.

(Cheater) Hummus

1 (16 oz.) jar sesame tahini

2 (15 oz.) cans garbanzo beans

2 (15 oz.) cans great white northern beans

7 oz. lime or lemon concentrate

5 oz. first cold pressed extra virgin olive oil

2 ¼ tsp. salt

2 ¼ tsp. ground cumin

2 ¼ tsp. garlic powder

2 ¼ tsp. onion powder

1 tsp. red pepper

Dash of paprika to garnish

Drain cans of garbanzo and great white northern beans (about half of each can is juice). Combine drained beans, lemon or lime concentrate, olive oil, salt, cumin, garlic powder, onion powder, and red pepper in a medium or large mixing bowl.  Blend with hand blender until smooth and all spices mixed.  Serve with a dash of paprika and olive oil on top to garnish.  For more developed flavors, leave in refrigerator for several hours.

Yield: about 9 cups

Pita is the obvious choice for dipping, but I'm partial to carrots, sugar snap peas, and celery. Or, as in the case of today's lunch, corn chips.


1. We minced about five cloves of garlic in today’s batch.  We did add a bit of onion powder, but since the beans were already lightly cooked with onion, we didn’t need much.

2. We juiced two limes for today’s batch.  It might need a little more, but that’s what we had on hand.  We can always add that later, especially when the flavors have married/matured.

3.  Hummus is always better when the flavors have had a chance to marry and develop.  I still enjoy the just-made hummus; it just doesn’t have as much depth.

4.  Our recipe uses paprika for garnish, but we usually mix some in with the other seasonings, too.  Why not, right?


Written by Ann

January 14, 2012 at 11:43 am

2 Responses

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  1. This looks awesome, Ann! I love making hummus – I’ll try your concoction next time. I just ate some leftover chickpea pancakes that were pretty darn tasty.


    January 16, 2012 at 8:29 am

    • Chickpea pancakes – yum! Recipe, pretty please?


      January 18, 2012 at 4:28 pm

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