Traditional Hummus

My version of hummus has a bit more texture than a traditional hummus.  Making your own will allow you to puree your hummus till you get it just the way you like it.  I don’t  like creamy pureed foods, unless it is a pureed soup, and even then, I have to have some type of other texture paired with the dish, something to bite my teeth into. This chunky hummus is flavored in the traditional way with tahini paste, lemon juice, garlic, and olive oil.  It can also be made by substituting the tahini paste with  peanut butter. I had to beg my local grocery store several times before they stocked tahini paste.  And even when you can find it, it is pricey. You can buy canned beans for this recipe too, but it is much better to make the beans yourself. It is  more economical and the end result will be full of flavor.

Yield: Serves 4

Traditional Hummus

5.00 stars (1 reviews)


1 (16 oz) bag of Garbanzo beans
4 tablespoons - 1/4 cup Tahini Paste
2-3 tablespoons Lemon Juice
2-3 cloves of Garlic
Kosher Salt
Olive Oil
Cumin, smoked paprika, or sumac as garnish


Soak beans overnight in enough water so that there is 3-4 inches above the beans. I do not change the soaking/cooking water at any time. I like as much bean flavor as possible.

Add about 1 teaspoon kosher salt. Then bring beans to a boil over high heat, then reduce to medium low and cook for 2-3 hours, or until very tender, but not falling apart. You may have to add additional water during the cooking process.

The beans should have just enough cooking water left so that they are surrounded, but not covered in their water, and the water has thickened. Let the beans cool.

Place 1/2 the beans and their cooking water in the food processor. I save the other half in the fridge or freezer for another day. Now time to add the tahini paste. I add just 4 tablespoons, because I like the low fat version, but if you want lots of flavor, go ahead and add 1/4 cup, or 8 tablespoons. I recommend adding a little at a time, till you get the desired taste.

Add lemon juice, fresh would be best, 2-3 cloves of grated garlic, or more to taste. At the end add olive oil until the hummus is desired consistency.

You can serve sprinkled with smoky cumin, smoked paprika, sumac, or a combination of all three.

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*Nutritional Information is not guaranteed for 100% accuracy.

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