Homemade Hummus



I love to workout, but I also love to cook and bake. My family and the neighbors reap the benefits of my love of cooking, because as much as I love to eat I can never eat all the food I make. My homemade Chocolate Chip Cookies are my husband’s kryptonite. I can make them and eat one to make sure they turned out. He, on the other hand, will sit down with a big glass of cold milk and down a dozen. Oh to have a high metabolism! I don’t do a lot of low fat recipes. I love the taste of food, and I want to enjoy the flavor of it. I would rather eat less and enjoy the taste, than down a truckload of a low fat food trying to get satisfied. I already make sacrifices with my diet due to my dairy and peanut allergies. It is not sensitivity to dairy and peanuts. I get hives and a runny nose from touching, as well as eating anything with dairy or peanuts. And there is the problem of anaphylaxis if either item is ingested. If I’m working with those ingredients I must wear gloves. The gloves must be latex free because of my latex allergy.  There are a lot of recipes that I make for the family that I can’t have because the recipe doesn’t taste as good with a dairy or peanut substitution.  And believe me I have tried. There are times that I have made a recipe and done an A / B and even a C. They have to try them and tell me which one they like best, without knowing which recipe they’re trying.  They have such a tough job! I can tell you they have never picked the one with a dairy substitute.

Below are the directions for my Hummus. The process is long because I use dried beans and they must soak overnight. But they are so worth it. I used to use Garbanzo Beans from a can until I came across a recipe that used dried beans. I didn’t think it could make that much of a difference, so I did the A / B test, and hands down the recipe that used the dried beans won. The other thing that I do is removing the skins from the beans. We are big on texture and I want smooth hummus. All the blending in the world in the Food Processor doesn’t grind up the skins, so I take them off. It’s time consuming, but worth it.


1 bag goya dried garbanzo beans, soaked in water for at least 12 hours

(I let them sit in a pot and soak overnight.)

Then drain beans and rinse them thoroughly.  Clean out pot, fill with water, 2 smashed cloves garlic and 1 teaspoon salt.  Boil for approximately 1 – 2 hours, until soft (I lift a few out with a slotted spoon and check to see if the skin is rendering).  Rinse in cold water in strainer.  Dry on paper towels.  Peel skin off beans and place in work bowl of food processor. (I find they peel better if they are a little wet. So I work with a handful at a time on the paper towels and let the rest sit in strainer, wetting as necessary.)

Add to food processor:

2 medium clove garlic, minced

1 ½ tsp. Kosher salt

1/4 tsp. cayenne pepper

5 Tblsp lemon juice

1/3 cup tahini

1/3 cup extra-virgin olive oil

¼ cup water

½ a 12 oz jar of Roasted red peppers, rinsed and patted dry


Process all the ingredients in a food processor until smooth, about 40 seconds.  Transfer the hummus to a serving bowl, cover with plastic wrap, and chill until the flavors meld, at least 30 Minutes; serve cold.  (The hummus can be refrigerated for up to 5 days.)