hummus, the freshly cooked bean type

Hummus with Tahini_1

So, this hummus recipe has been set for disaster since I first thought I’d make it… I like hummus but I’m generally not a huge fan of beans (or at least my digestive system isn’t); however, my boyfriend loves hummus  so I originally set out to make it for his birthday gathering a few weeks ago. I forgot the beans needed to soak overnight so it was a no-go. Then, on Sunday I thought I’d soak them and whip it up on Monday night. I soaked them and rinsed them, but they sat in the fridge until tonight. Then, I put them on to boil while I was online for a school lecture and forgot about them for 2.5 hours! Despite all that, this stuff is actually really good … I think that’s called idiot proof… :)

For the strict raw foodies out there, I did post a great ‘hummus’ recipe back in 2011 after much trial and error  (and emotional heartache!) so check that out here.

This recipes is from Pure Vegan, my go-to book of the moment for omni-friendly vegan recipes. It really did remind me how much like cardboard the stuff from the grocery store tastes, so I highly recommend you make the effort to make your own at least once. And it makes heaps so plan to have some friends over to share it.


  • 8oz dried garbanzo beans
  • 1 tbls baking soda
  • 5 garlic cloves, crushed
  • 1/4 cup fresh lemon juice
  • 1/2 cup tahini
  • 1/2 cup extra virgin olive oil
  • 1 tsp ground cumin
  • 1 tsp salt
  • Paprika for garnish


  • Combing beans and baking soda in a medium bowl and add water until covered by 1 inch – soak for at least 8 hours
  • Drain and rinse beans, add to saucepan and add water until covered by 2 inched – bring to boil and simmer until tender (30-40 mins)
  • Drain beans and reserve 1/4 cup of cooking liquid (this is the magic ingredient… really – I saved mine but then left it in the sink while I made it and took photos. Then when I was cleaning up I found it and re-blended it, and it tasted so much more amazing!)
  • Set aside about a dozen chickpeas for garnish (I did forget these {sad face})
  • Combine everything in a blender and process until smooth
  • Suggestion is to serve on a shallow dish with the reserved chickpeas, a smatter of paprika and sumac (if you have it laying around), and a drizzle of extra olive oil; with warm pita bread… but it’s good on anything, as you probably already know. The book also has a great little story about a restaurants serving it to you ‘authentically’, and actually placing it into guests mouths but I”ll leave that up to you!


Guide: vegan | gluten-free | nut-free | sugar-free | soy-free


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: