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Olympic Eats: Hummus

It has come to my attention this week that I will never be in the Olympics. I hold my knee cartilage too dear for moguls, I slip and fall just looking at ice, and I refuse to sweep my apartment, so curling is just out of the question. But it’s okay. At least I can make a good hummus.

Whitney and I were sent some dried organic chickpeas, so these were the little babies I used to the hummus. But they took a little finagling (re: soaking and cooking).

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To get these little dried chickpeas into the soft beans you’ll find in the can (albeit way less salty), Soak chickpeas in boiling water for 90 minutes. Rinse out the water and then add more, covering them and bring to a simmer for another 90 minutes. When I simmered the beans, I also added bay and some garlic, just for some extra flavor.

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In this hummus, I decided to get a little crazy. Here’s what I did:

Olympic Eats: Hummus
Recipe type: hummus
  • 2 cups dried chickpeas, soaked and cooked
  • 1 clove garlic
  • 2 tbs basil oil
  • ¼ cup olive oil
  • juice from one lemon
  • To taste: cumin, coriander, paprika, salt and pepper
  1. Buzz it all up.


For this hummus, I didn’t use any tahini. You definitely will notice that this mixture is a little bit thicker, but it’s smooth—sort of like mashed potatoes. If you want to add more oil or blend in some tahini, go ahead. I go pretty heavy on the spices, just because I’m not trying to be Sabra.

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Dip with some chips, spread it on bread or just eat with a spoon.

While you won’t see me in Sochi, this hummus is gold.

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