in the kitchen : homemade hummus

Mary Dougherty

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ABOUT mary

I'm a fine art film photographer living in the mountains and traveling to tell beautiful stories





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It’s one of those rare weekends where there are no obligations to take us out of the house. A conveniently snowy day which calls for activities inside as well as outside. We’re hoping to go for a late night snowshoe or ski with the dogs and I really hope we stick to that plan. Until then we’re inside, Matt’s blasting Counting Crows and thinking back to college days as we try to organize the disarray of our house. Of course, cooking is always at the top of our list and we’re taking a break to whip up something easy and delicious: hummus. I wouldn’t say that hummus is one of those foods I dream about on a winter day… but it is a ridiculously easy to make and perfect to share with a large group if you’re gathering inside to avoid the weather.

I started with the recipe in February’s Food + Wine by Alice Waters, and have had the chance to make it twice. The first time I was not only multitasking but in a time crunch, so of course I read the recipe incorrectly. I cooked a whole bag of chickpeas and expected to make all of it into hummus, instead of the 3/4c of dried chickpeas the recipe calls for. Not a huge mistake, but it required some adjustment. I had to freestyle with the rest of the ingredients, and work off of tasting along the way until I came up with something I was happy with… and I actually think that was a better way to go. So, while I did follow the recipe below, I definitely strayed from the original.

  • 3/4c dried chickpeas, soaked overnight and drained (or follow directions on bag to quick cook!)
  • 1/4 preserved lemon, rind only, chopped (used fresh lemon zest)
  • 1/4 c tahini
  • 1/4 c olive oil
  • 3 T fresh lemon juice
  • 2 garlic cloves, smashed (I roasted garlic as well for the second batch)
  • 1/2 t ground cumin (didn’t have any)
  • salt

1. cover chickpeas with 2in water and bring to a boil. Simmer until chickpeas are tender, appx 1 hour (adding water as needed to keep them covered). Reserve 1/4c cooking liquid and drain.

2. Transfer chickpeas to food processor, add reserved liquid and remaining ingredients and process until smooth. season with salt.

easy, right? If you can get through the soaking + cooking of the chickpeas it’s really no work after that. As I mentioned, both times I cooked a whole bag of chickpeas… since I like to make a larger amount if I’m going to go through the trouble of re hydrating them. If you don’t want to make more hummus than you know what to do with, save them for salads or plan to give some of the hummus away! Once you perfect your base recipe the options are endless as far as additions go. I have now made this recipe twice and added roasted garlic as well as fresh the second time. I think it helped add more flavor while taking away some of the pungency raw garlic. The f+w recipe included instructions for whole wheat flatbreads, but honestly they weren’t that great so I’d rather direct you to this recipe I’ve used and had success with. happy saturday!

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