27 Feb


I love hummus. Like LOVE it. I could eat it all day with anything and everything. It’s well worth the work to make homemade hummus because it is so much better than store bought. Once you make it yourself, you’ll never go back!

I feel like the key to good hummus, or anything involving beans is to use dried beans. It’s definitely more work then using canned beans, but the flavor and texture is so much better. When I decide to make something with beans it’s usually last minute and limited time to prepare the beans. So, I always use the “quick cook” method.

Here’s a step-by-step on how to quick cook beans.

Pick over the dried chick peas and remove any wrinkled or cracked beans and stones.


Rinse the beans and put in a saucepan and cover the beans with water plus 2 inches. Cover and bring to a boil. Boil for 2-3 minutes then remove the pot from the heat and let the beans sit, covered for 1 hour.


After an hour, drain the beans and rinse with cool water.


Put the rinsed beans back into the saucepan and cover with cool water plus 2 inches. Cover and bring to a boil. Boil for 2-3 minutes, then reduce to a simmer for 1 1/2 hours. Drain the cooked beans and let cool. Once cool, they’re ready for hummus!

For the Hummus:

2 Cups cooked chick peas
4-6 Cloves garlic (you can adjust based on your taste)
1/4 Cup tahini paste
Juice of 1 1/2 lemon
3 tbsp Olive oil
2 tbsp Paprika


  1. Place garlic in a food processor fitted with an S blade and pulse for about 10 seconds
  2. Add the remaining ingredients and process until you get a smooth paste


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