DIY hummus

October 17, 2011

Why would you want to make your own hummus when there’s hummus already made and waiting in nice plastic packages at the supermarket? A few reasons:
* In the arena between pre-made on an assembly line and you-made at home, you are always going to reign supreme.

* Read the label on the side of that pre-made hummus. I bet you’re not going to put those multi-syllabic ingredients into your own homemade hummus.

* Plastic schmastic. Food stored in plastic tends to taste like its container after a while. And are those plastic containers really being recycled?

* Money, honey. A container of pre-made, preservative-enhanced hummus usually sets me back about $4.50. Not the end of the world for a half-pound of chic [sic] pea love. But I bought 2 lbs. of chic [I spell it that way on purpose] peas for $2.29. Do you know how much hummus you can make with two pounds of dried beans? About 4 lbs. Considering that I eat hummus practically every day, that’s quite a savings of kizash.

My final argument for homemade hummus is the fact that it’s easy:

Soak 1 1/2 C dried chick peas overnight in cool water to cover.

Boil peas for 90 minutes until tender.

Place peas in a food processor with 1/4 C tahini, 1/2 to 1 teaspoon cumin (depending on your taste), a shake or two of garlic powder (more if you don’t have a business meeting), 1/4 teaspoon of paprika (or cayenne if you’re one of the some who like it hot), and a few dashes of salt and pepper. Add a little of the chick pea water if needed.

Blend, baby. Blend. Halt the processor and scrape the errant peas off the sides of the sides. Blend again until smooth, or brake if you like chunky hummus.

Apply delicious paste to pita chips, crackers, or wraps and pat yourself on the back while you’re kvelling. You made your own hummus. And you made me proud.

Photo courtesy of, which is one of the most hilarious websites ever. And unfortunately funny because it’s true.


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