homemade hummus

I love hummus.  Love the texture, the flavor and the general health value.  I can eat it on sandwiches, pitas, crackers, veggies, and just about anything else.  Since (like many US products) it is quite a bit more expensive, I thought I’d try my hand at making it.  I was quite doubtful, due to two failed attempts in the States using canned garbonzos.  But I saw the light and I have learned the truth.  Canned garbonzos are not the way to go.  They tend to hold onto that canned flavor, and it’s quite hard to cover.  But when I saw bags of fresh garbanzo beans here I was soooo excited!  And clueless about how to use them.  But a quick google search answered my question and I have now successfully made two very tasty, fairly easy batches of hummus!

Disclaimer: Josue has recently accused me of writing more posts about food than photography (and this is called alumbra photo blog) however I love food.  and I love photography.  And I take pictures of the food, which I totally think should count as photography.  :)  So I hope you enjoy another post full of photos of food.

What you need?

A bag of fresh garbanzos (cooked then soaked)

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a few lemons (2 is usually enough) I used mandarin limes because lemons aren’t so easy to get here (aren’t they cute?)

chopped garlic (about 2 cloves)

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cumin (I promise that’s what’s in my hand)

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olive oil

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Yep!  It’s that simple!  So what you do first is pour your bag of fresh beans in a pot, fill with water and boil them for 10 minutes then let them soak in that pot covered for a good 8 hours.  (Another option is to boil them for 1.5-2 hours but I tend to forget them and burn them…it’s happened more than once, so I prefer to soak).

Once you have lots of big, soft garbanzo beans, you can dump them (water and all, there shouldn’t be much left in your pot) into your blender (or food processor, or magic bullet).

Dump a few tablespoons of olive oil in (3-5 to start, but I usually end up adding more)

A big ole pinch of salt

A sprinkle of cumin

A few squeezes of lemon

A few chopped cloves of garlic (2 should be enough)

And blend

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And voila

Refrigerate and enjoy!

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A few notes: I don’t use tahini in this recipe for many reasons.  It isn’t necessary, it is much healthier and lower fat that way, and I don’t know where to buy it (in CR).  Also, your blender might get tired, so if it starts to make bad noises let it rest a bit in between blending, stir often and add as much water or oil as necessary.  You can get creative with the flavors too…this time I added a little cayenne pepper and red pepper flakes at the end to spice it up and it was quite flavorful!

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  • Rachael - great pictures!!!

  • Mary Marantz - Oooh I love it! I am definitely gonna try this cause me & hummus are BFF!!

  • Susannah - it will change you. I’m telling you, you’ll never buy the store stuff again!