Oct 30, 2011

Day 22/180: Hummus

I made hummus this afternoon.


  • 1/2 pound dried chickpeas
  • Lots of water
  • 3 cloves garlic
  • 1 Tbs cumin seed
  • 1/4 cup olive oil
  • Dried chilis
  • Optional (but you're really missing out if you don't) 1-2 Tbs sweet white miso
  • 2+ Tbs tahini


  1. Cook the chickpeas over low heat until very soft. (A couple of hours should do it even if you didn't soak them.) Add more water when necessary.
  2. Let them cool.
  3. Mince the garlic.
  4. Grind the cumin and chilis to a powder.
  5. Drain the chickpeas, reserving the liquid.
  6. Put everything but the liquid into a food processor.
  7. Turn on the food processor.
  8. Slowly add the liquid until the hummus gets to a consistency that you like.

Store in the fridge (it won't get a chance to expire).

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