It’s all bean talk

January 6, 2010

Favorite Hummus

You will quickly discover that I have a thing for pulses. Truthfully, I haven’t met a bean, legume, pea or lentil I didn’t like. And if it weren’t for the fact that I vowed to love and cherish (and feed) a tried and true carnivore for as long as I live, heck, I’d consider going vegetarian. Well, maybe I’d consider it. I do like steak. And chicken. And bacon (oops; sometimes). Oh, never mind. Flexitarian works just fine for me. You can’t argue with moderation.

Where were we? Oh yes, bean talk. If you stick with me long enough, which I hope you will, you’ll see pulses in soups, salads, main dishes, sides and dips. I soak them, sauté them, stew them and puree them. Which brings me to hummus. I know what you’re thinking. One more hummus recipe to accompany the other 2.6 million posted all over the web. Well, yes, true. But this one is the best! (Just making sure you’re paying attention). Whether or not it’s the best is up for debate, but it’s a frequently requested recipe and my favorite. If you have a favorite, please send it my way!

This recipe is adapted from a handful of the 2.6 million hummus recipes out there. You’ll find it’s a very smooth and creamy consistency, not as pasty (in a good way) and thick as others I’ve tried. More of a true dip versus a spread. I’ve kept garlic to one clove because fresh garlic packs quite a punch. The addition of cumin gives it that somethin’ somethin’. I think you should give this a try. You can thank me later for introducing you to the best hummus you’ve ever tasted. [Wink].

Favorite Hummus

(Inspired by too many recipes to name)
  • 2 14.5-oz cans chickpeas, drained and liquid reserved
  • 2-3 T fresh lemon juice
  • 1 garlic clove (or 2 small)
  • 3 T Tahini
  • 2 T olive oil
  • ¾ tsp ground cumin, or to taste
  • ½ – ¾ tsp salt (depending on the salt content of the drained liquids)
  • A few grinds of the pepper mill

In a food processor, combine the above ingredients. Thin to desired consistency with reserved liquid (I use about ¾ cup; you can start with ½ cup if you prefer your hummus a bit thicker). Top with a swirl of olive oil (if desired) and serve with crudités and/or pita chips.

You could switch this up a bit by bumping up the lemon and replacing the ground cumin with ½ tsp dried oregano (or to taste). Or, throw in a handful of pitted kalamata olives, sun dried tomatoes (oil-packed), or roasted red peppers. Your options are pretty much endless.

6 Comments

  1. Danna

    January 6, 2010 at 10:53 am


    Yes, the recipe to the most delicious hummus I have ever had! Carolyn’s hummus is is the best!

  2. Becky

    January 6, 2010 at 11:47 am


    I would have to agree with Danna – it is the best :) I think I will give this a try tonight… Thank you for inspiring me to cook more!

  3. Carolyn

    January 6, 2010 at 6:32 pm


    I’m so thrilled you like it!

  4. Kyle

    January 6, 2010 at 9:08 pm


    I have always appreciated the simple, yet wonderfully blended mixture of tahini, garlic, and chickpeas that results in hummus. This particular recipe has a smooth texture and I would say the more the garlic the better…It functions as a great utility dish for the quick fix snack or as a part of a larger array of side dishes for an entire dinner.

    There is never a bad time to eat this dish in our house and it is one of my favorites.

  5. Laura

    January 8, 2010 at 11:47 am


    Yum.

  6. Sara

    January 28, 2010 at 12:25 pm


    Hi! I just found your site and love how clean and wonderful it is! Your writing is so great too ;) Look forward to reading ~

Leave a Comment

Previously

Email Updates


  •