How to Make Homemade Hummus from the Rural Bush to the Sophisticated Kitchen

Fresh, fast and easy. Those are the 3 things I look for when considering what to make for lunch, especially when the work week is filled with trips to the field and vegan-friendly takeout is as foreign here as clouds are to fish. My go-to meal for a busy work week that replenishes me and keeps me smiling, is without a doubt a hummus and avocado sandwich.

The beauty about homemade hummus is its versatility.  It makes the perfect Sunday afternoon snack, and then you can pop it in the fridge for Monday’s fresh, fast and easy lunch. I was always a fan of hummus in the States (TJ’s has a particularly bountiful selection, including edamame hummus which I can’t open without finishing the whole tub in one sitting), but I never realized how wonderfully easy it is to make at home with the right kitchen appliances and ingredients.

Before I could appreciate the ease of homemade hummus in a modern kitchen, I struggled through a much longer one. Bush hummus is a labor-intensive process that involves numerous steps. First there you must start a fire. Then you must boil the voanjobory. These were closest thing I could get to chickpeas in Madagascar. Here in Zambia they are called ntoyo. Next you need to pound the sesame seeds, an extremely tiresome step. Then you add the  voanjobory and pound again. Finally, after taking a short nap to regain your strength, you enjoy a well-earned meal.

Oh, and I couldn’t forget to invite some friends to share in the deliciousness. In the bush, refrigerators are not available. So this meal is best served at its freshest. Yes, bush hummus is a labor of love that has helped me to truly appreciate the luxuries of a modern kitchen.

I am still living overseas, but now I have a home with a modern kitchen and all the luxuries a pressure cooker and food processor produce. Homemade hummus is once again a meal that is fresh, fast and easy.

I love this recipe because it is no fuss and extremely forgiving. There have been times I simply forgot the garlic completely, or added a little extra lemon. Maybe I didn’t have as much oil in the kitchen and instead I used the reserved cooking water, but regardless of all that it always turns out just fine. In a pinch, I have also substituted 2T. peanut butter and 1T. sesame oil for the tahini. Yet again, it turned out just fine. I find that using the recipe as a guidepost works best. It is there to give me direction, but I have some freedom to experiment or just plain forget.

The other reason this recipe is a staple in my weekly menu is because of how easy it is. Just throw all the ingredients in one place and then blend it all to perfection. There is almost no mess involved and just the food processor to clean. Or the the pressure cooker if you don’t have the canned beans.

Within minutes you have a creamy, delicious dip or spread. This all-star food is perfect for quick sandwiches and a busy work. It will keep a smile on your face and your body fueled for the long afternoon.

Print Recipe

Homemade Hummus

Course

Sides

Prep Time

10 minutes

Cook Time

35 minutes (if using a pressure cooker)

Servings

Ingredients

• 1 cup dried chickpeas (plus 3c. water and 1T. oil for cooking) or 1 can cooked chickpeas
• ¼ - ½ cup olive oil
• ½ lemon squeezed
• 1 tablespoon tahini
• 2-3 cloves garlic
• 1 teaspoon cumin, paprika
• 2 red peppers optional
• salt and pepper to taste
• nutmet and olive oil for garnish

Course Sides Prep Time 10 minutes Cook Time 35 minutes (if using a pressure cooker) Servings Ingredients 1 cup dried chickpeas (plus 3c. water and 1T. oil for cooking) or 1 can cooked chickpeas ¼ - ½ cup olive oil ½ lemon squeezed 1 tablespoon tahini 2-3 cloves garlic 1 teaspoon cumin, paprika 2 red peppers optional salt and pepper to taste nutmet and olive oil for garnish

Instructions

1. Rinse dried chickpeas and place in pressure cooker with cooking water and oil. Cook on high heat for approximately 35 minutes or about 8-10 whistles. (You can skip this step if you are using cooked chickpeas)
2. Strain now cooked chickpeas (reserving water) and place in food processor. Let chill on countertop or fridge 1-2 hours.
3. Add to the food processor ¼c. olive oil, lemon juice, tahini, garlic, spices and red peppers. Process on medium for 1-2min. adding more oil as necessary. You can also add some of the reserved cooking water if the mixture is too thick, but more oil will give it a silky-smooth texture.
4. Add salt and pepper to taste and continue to process for another 30sec. Remove from food processor and garnish with olive oil and a pinch of nutmeg (cinnamon can also be used).

Recipe Notes

This recipe can also be made using a blender, but the consistency may differ. I prefer the food processor for a more even and creamy texture.

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