Friday, August 16, 2013


I am very excited to finally be sharing a hummus recipe that I approve of today. It has been a year and a half of disappointment every time I try to replicate that super creamy, rich, and fresh tasting hummus I am use to picking up at Trader Joe's. The mediterranean hummus. Any other TJ fans out there who know which one I'm talking about? That hummus has ruined all others for me, setting the bar way too high, and making my homemade trials taste "blah" in comparison. I never thought the day would come where I would choose a homemade version over TJ's, but it has! Let the hummus bells ring! A few  important discoveries made in this process: you MUST cook the beans from scratch (NO cans!), you MUST soak them for at least 24 hours before cooking, and you MUST add the tahini last for the creamiest consistency. And - BAM. Best tasting homemade hummus ever.

1 cup dry garbanzo beans soaked & cooked
2 teaspoons dried thyme
1 1/2 teaspoons pink salt
1 teaspoon garlic powder
1/2 teaspoon smoked paprika 
1/4 to 1/2 teaspoon cayenne pepper
1/2 cup fresh lemon juice
1/2 cup filtered water
1/3 to 1/2 cup pure sesame tahini I use this brand.

Begin the day before by covering the dry garbanzo beans with water in a bowl to soak for at least 24 hours. Rinse, drain, and fill with fresh water half way through soaking. 

In a large pot on the stove, combine the soaked beans with enough water to cover them by a few inches. Bring to a roaring boil, then reduce to a low boil and cover to let cook for about 25-30 minutes. When beans are done, turn off the heat and keep covered, letting them soak in the hot water for an additional 20 minutes. Drain and rinse the beans in cold water. Place them in the bowl of a food processor, and add the spices. Pulse to incorporate the spices and break down the beans. Now add the lemon juice and water. Blend until smooth, adding more water or lemon juice as needed to create a creamy, but still thick, consistency. Add the tahini last. Begin with 1/3 cup, and taste after processing to see if you would prefer another tablespoon or two. Also add any additional amounts of the spices at this time to suit your taste. Transfer to an airtight container and keep in the refrigerator for up to one week. 

No comments:

Post a Comment