Monday, June 1, 2009

Hummus Recipe

Alton Brown Hummus A few years back my husband got on a hummus kick. He created batches and batches of this chick-pea spread (in our blender that we got as a wedding present in 1991) and then used me as his taste tester. He would hover over me and drill me with questions as I sampled his latest creation: "How's the texture? Too chunky? Too smooth? How about the salt? Can you taste the lemon? More garlic?" This went on for years but I have to confess that I was 'just not that into' hummus.

My indifference, however, didn't stop my husband and he continued on his quest for the perfect hummus for years. He bought a food processor, watched Alton Brown, and finally, my darling husband, perfected his recipe. He then moved on from hummus and ceased to make it ever again. At approximately the same time that he fell out of love with hummus. . . yes, you guessed it. . . I became obsessed with it. I ordered it in restaurants, bought it from the grocery store, and even begged my husband to make it (but he was busy brining turkeys).

Now I realize that true happiness comes from within and I am fully capable of making my own hummus. I've made friends with my food processor, consulted with my husband, and even adapted my own recipe. I prefer my hummus to have a smooth texture, plenty of kosher salt, and a hint of fresh lemon. I like to sprinkle it with paprika and drizzle it with extra virgin olive oil before serving. I eat it with fresh veggies, soft pita, and crunchy pita chips. Any extra hummus gets packaged into small plastic containers for a healthy grab-and-go snack.


3 cloves of garlic
1 large can garbanzo beans (chickpeas)
3 Tablespoons tahini
1 teaspoon fresh lemon zest
2 Tablespoons lemon juice
1/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/3 cup extra-virgin olive oil (plus more for drizzling)
1/4 teaspoon paprika

  1. Drain the garbanzo beans and reserve the liquid.
  2. Roughly chop the garlic then add it to the food processor and pulse a few times.
  3. Add all the garbanzo beans to the food processor along with 3/4 cup of the reserved liquid. Process to desired consistency.
  4. Add tahini, lemon zest, lemon juice, pepper, and salt to the food processor.
  5. Process until it forms a paste.
  6. Drizzle olive oil into the feeder tube while the food processor is running.
  7. Taste the hummus and add more lemon juice, salt, or reserved garbanzo bean liquid until it tastes just right for you.
  8. Refrigerate for a few hours.
  9. Before serving sprinkle with paprika and drizzle with more olive oil.
  10. Serve with sliced peppers, cucumbers, grape tomatoes, carrots, celery, pita, or pita chips or whatever else you prefer.
*inspired by Alton Brown's turbo hummus


  1. Great recipe, Heidi! Thanksfor sharing your story, too; it was highly entertaining!

  2. Grat recipe. In your hubbies quest did he ever add cumin powder to the mix? I did yesterday and it was glorious!!! I will try the lemon/lime zest... I have only used the lemon juice...

  3. I love hummus, I always add tons of cumin to mine. I like that you didn't add too much tahini. A lot of recipes call for almost 1/2 cup and it overpowers the hummus. I've even left it out before and it still tastes fine.