July 09

My first ever attempt at hummus was pretty much a fail. Although the consistency was perfect, the color was right, and even the presentation was impressive [check out my scalloped dish for $5 from TJ MAxx!].  What isn’t perfect you ask? The proportion of GARLIC I somehow decided to put into the mix. Blame it on the 2 am decision to make hummus, the recipe I found online calls for 4 cloves of garlic….I put in at least 10-12 cloves after processing and tasting. I don’t know why, I just kept adding more garlic thinking that was what it needed.


Anyway, for iftar dinner this Saturday, I’m determined to make the perfect batch of hummus for everyone. Today, I succeed in making this so I’m documenting my results, and probably never making it again unless someone pays me or gives me a really big incentive [like buying me a proper food processor]!. It’s so hard to do in a ninja blender because you can’t just throw things into the mix, but you have to stop blending, take off the machine head, then the cap, add your ingredients, close the cap, add the machine head and so it all over again. It’s exhausting!



  • 1 bag of dried chickpeas [mine is 12oz bag]
  • ½ cup of tahini or about 8 tablespoons. I use the 365 brand from Whole Foods.
  • juice of 2-3 whole lemons
  • ¼ cup of water
  • 3 or 4 cloves of garlic, crushed
  • ½ to 1 teaspoon kosher salt, or to taste
  • ¼ cup of extra virgin olive oil, poured into the slight moat when done
  • ¼ teaspoon Cayenne/paprika pepper, or to taste for garnish
  • Fresh parsley, chopped, for garnish


  • In a bowl that can hold all of the chickpeas, soak the beans overnight. Make sure that there is enough water to cover the beans by a couple of inches. 
  • Drain the chick peas and rinse. Add to a large pot and cover again with water . Add ½ teaspoon baking soda if you want to speed up the process.
  • Bring to a boil, cover, and lower heat to a simmer. Continue to simmer until beans are softened, about an hour.
  • Remove from heat, strain, and allow to cool.
  • Put chick peas, tahini, lemon juice, garlic, water, and olive oil, and salt  in the work bowl of a food processor.
  • Process until it becomes the consistency of hummus. You will probably need to add more olive oil or water. Just do so slowly.
  • Taste. 
  • Place hummus into a slightly deep dish. Drizzle liberally with extra-virgin olive oil. Garnish with chopped parsley and/or paprika, and serve with hot pita bread.

Also, I started adding stuff to my VSCO Grid awhile ago. Only pictures that I take on my phone and processed through VSCO. It’s a pretty amazing app for both Android and iphone, but I just have so much social media to keep up on, it’s hard to add another. I finally succumbed to it, so here is my GRID!