Hummus How-To

One skill every flexitarian kitchen-dweller should have in their toolbelt (or pantry, or utensil drawer)?

The ability to make hummus. Smooth, creamy, zingy, zangy, hummus. The yummus kind.


Whether you’ve got a full-throttle food processor, a crappy old blender, or just a knife and fork, you’ve got no excuse. Hummus is just too easy to make, too easy to cater to one’s own tastes, too perfect for snacking and cucumber-hummus-sandwich-stacking and sandwich-and-wrap-spreading that it should really be a staple in everyone’s fridge.

You’ve got mayo? Switch it out for hummus.

Need a chip dip? Hummus.

Want to eat chopped up celery and carrots without feeling like you’re eating from a 5-year-old’s lunchbox? Hummus, hummus, yummus!

I mean, you could buy it from the store. But it just wouldn’t be as delicious.

Hummus is an excellent source of fiber, so they’ll not only keep you fuller longer, but they’ll also keep things moving, supporting a good digestive tract and colonic health.

If you want to make a raw hummus, you can do so easily with sprouted chickpeas. This recipe was created mid-essay, so I went for convenience and used canned chickpeas. Ideally, if using canned, try and find a BPA-free product. I like Eden Organics. For this version, I added sundried tomatoes and paprika.

Sundried Tomato Hummus (vegan, gluten-free, soy-free, sugar-free)



1 can chickpeas, drained (but save the liquid!) (if you are cooking the chickpeas yourself, Gena swears that it’s best to use still-warm chickpeas)

2 tbsp tahini or sesame seed butter (it’s the same thing)

juice of 1/2 a lemon

1 clove garlic, minced

1 tsp sea salt

1 tsp paprika

a few gluggs of extra-virgin olive oil (optional)

1/2 cup sundried tomatoes


Food processor: In a food processor, combine chickpeas, tahini, lemon juice, garlic, sea salt, paprika, and half the sundried tomatoes. Process until mostly smooth. If you need it to facilitate processing, add a little of the reserve liquid, as needed. Stream in a few gluggs of EVOO through the food processor’s mouth (not yours) as it’s running if desired. Pulse in the rest of the sundried tomatoes.

Blender: Same as food processor, simply use a little more liquid and olive oil, and you have a less dense hummus.

By hand: For a chunkier hummus, place all ingredients upto paprika in a bowl and mash against the side of the bowl with a fork until desired texture is achieved. (This is easiest if you cook your own chickpeas, as you can cook them a little longer and mash while they’re still warm!) Chop the sundried tomatoes and stir in.

All versions last about a week in the fridge.


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