Wednesday, October 05, 2011

Vegetarian hummus

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Store bought hummus? Forget about it. Hummus is cheap and easy to make with the crock. Sure it takes time, but most of it doesn't involve you! This recipe makes over a quart of delicious hummus, which keeps for a week in a sealed container in the fridge.

Yes, you can save time by using canned garbanzo beans (chick peas), and ditching the crock. It won't taste as good and will cost more. This recipe requires nearly 2 cans worth of beans. I bought my dried chickpeas from the Winco bulk bins for .19 cents.

My grocery store sells Sabra 7 oz hummus for $2.69. This recipe makes 4 times as much. Total cost for all batch ingredients $3.60. Personal time spent making, storing, cleaning up and putting everything away, about 20 minutes. Sabra and the store is charging $21.48 an hour to make this for you. Even if you ditch the crock, make this with garbanzos from a can, Sabra and the store are charging you $15.48 an hour to make this. Do the math. Then go make yummy hummus.

Winner, Loser, or Meh

This is delicious! Nutty flavor. Better than most store bought and restaurant hummus. It was divine after it sat overnight in the fridge while the flavors blended and softened. This version is tahini rich, to save more money, you can cut back on the tahini by about 1/4 and it will still taste delicious.

Warning/Orange Alert: To keep hummus from becoming a Hamas event, use jarred garlic or Roasted Garlic instead of fresh garlic cloves. Why? Every once in a while a bitter fresh garlic clove ruins everything.


I used a 2 quart crock pot for this. You can use a larger crock pot by putting a smaller oven safe container into the large crock pot and putting the water and chickpeas in it.


1 1/2 cups dried chickpeas, rinsed, and soaked overnight covered in 3 inches water in the crock
1 1/2 teaspoon kosher salt, divided
4 garlic cloves, peeled, crushed. (I used a combination of Christopher's jarred pureed and fresh)
3/4 cup tahini (sesame seed paste - in peanut butter aisle)
1 lemon, juiced, and more to taste
1 lime, juiced (I only had one lemon and needed more, so his is what I used)
paprika, cayenne, chili powder or sumac to sprinkle on top - your choice.
2 Tbls chopped parsley (optional, I had some laying around)
Olive oil (flavored or plain) to drizzle on top
Rinse and drain the soaked chickpeas. Put back in crock, add water to rise 3 inches above chick peas, add 1/2 the salt. Cover and cook on HIGH until they are soft and tender. This takes about 12 hours. (mine took 3 hours longer because I only soaked the chick peas for 4 hours instead of over night). You will know the chickpeas are done when they are soft, all the way to the center, hold their shape, but can be mashed. Drain the liquid from the chickpeas and reserve it. Let the chickpeas cool.

Add garlic and salt to a food processor and process to mince the garlic. While the processor is running, add the tahini, then the lemon and/or lime juice until it changes color and forms a contracted doughy like lump. Add one-half cup reserved cooking water and process until completely smooth. Add the chickpeas to the processor with the paste mixture and process until smooth. Don't be afraid to let the processor run for a while. Thin to desired consistency with reserved chickpea liquid. Adjust the seasoning with salt and lemon juice. Serve, sprinkled with spices and parsley. Make a well or two with the back of a spoon and drizzle with olive oil.

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