Jun 2, 2009

Kay’s Hummus


For years I made my hummus (or hummous) the classic way. I really liked it, but I didn’t really start to love it until I seriously tweaked the authentic recipe. I’m a firm believer in tweaking recipes; you have to make a recipe your own. Unless they’re cookies or cakes, then I wouldn’t mess with the quantities used. That’s what I like about having a food blog. It’s so much fun to give someone my recipe and see what they add, subtract or tweak to make it their own.

Warning in advance, though… this hummus is seriously addictive as is. If you’re a hummus purist, please turn your head while you still can! I’m about to make you miserable.



1 can chickpeas (14.5oz)
1 small red bell pepper
1/2 tsp ground cumin
1/2 small onion
1 large garlic clove
2 tbsp tahini
1/2 tsp salt
flat-leaf parsley
1/2 a lemon
drop of oil

Optional: sour cream



There are several reasons I like buying food at the farmers market: a little over 2 pounds juicy, fresh and tasty bell peppers for €1,00 ($1,40) is definitely one of them.


Picked one of the smaller peppers, cut off the head and bottom and cut it in half. I’ve roasted it in the oven but you can also roast it over your stove top, of course. If you don’t know how, I use my stove top for roasting peppers in my Curly Endive Mash.



Chop half an onion. This is turning out to be my signature ingredient, or so it seems. Same as using storyboards for food photography, I guess.


Drain your chickpeas. I’m not one for a homogenized hummus, so I’ll put 2/3 of the chickpeas in my immersion blender bowl, the remaining chickpeas go to a different bowl where I coarsely mash them with a fork. A little difference in texture makes hummus so much more interesting to eat.


Sautee the onions, over low heat, in a tiny drop of oil or butter until they’re soft and sweet. The hummus won’t taste like onion, but they’re going to add a lot of depth to the flavor.


In the mean time the peppers will be done, too. Place them in a bowl and cover the bowl with plastic wrap. Set the bowl aside for a few minutes.


Add the onions to the chickpeas.


Pour in a few drops of oil. Is this an artistic shot or what?


Add 1/2 a tsp salt, 1/2 a tsp ground cumin and a hint—or a smidgen in my case—cayenne. You can use black pepper in stead, if you like.


Lemon juice. I love lots of fresh lemon juice in my hummus. I use the juice of 1 lemon. but you can tone it down a little by using half a lemon.


The pepper will have cooled off by now. Peel the blackened skin (and don’t worry about a few black spots here and there; they’ll add flavor), finely chop it and stir half of the pepper in with the coarsely mashed chickpeas.


The other half goes into my blender bowl.


I’m adding a coarsely chopped garlic clove to the blender bowl as well.

Tip: try roasted garlic for a change, it’s gonna do amazing things to your hummus, I promise!


For me it’s no hummus without a little tahini. Oh boy. If you only knew all the trouble I had to go through to get my hands on this jar when my regular supermarket stopped selling them recently. I’ve added 2 tbsp.


The moment supreme! Turning it into a smooth puree.


Add the hummus puree to the coarsely mashed chickpeas & bell pepper.


This is completely optional, but you’ll be surprised to find what it does to the flavor. It also seems to make the hummus a little lighter and more fluffy. I’m adding a few tsp sour cream. Or better said; I’m using a few tsp Demi Crème Fraîche, which is lower in fat.


My favorite way of serving hummus:

I slice one of those prebaked French breads. Or two. Or six.


Place the slices on a baking sheet (I always use baking paper). Brush them with a garlic infused extra virgin olive oil—or rub a cut clove of garlic over the slices and brush oil on top—and pop them in the oven for several minutes.


Until they come out golden-brown, crispy and flavorful. Oh come on, you know you want to sink your teeth into one.


Finely chop some flat-leaf parsley and sprinkle it all over the hummus. You could also stir it in. And drizzle a little extra virgin olive oil on top to finish it off.

These are so addictive. kiddo & I just can’t stop eating them, really. You can serve them as appetizers, eat them as a snack or serve them at a party where, and I guarantee you, they’ll be gone in no time.


Kay’s Recipe Card

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    © kayotic.com
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    1. 1

      I’ve been thinking about making some hummus and now this post is probably going to push me over the edge. I love the idea of adding the roasted red pepper! Although I was wondering about where to find tahini, not being sure if the shops on this side of town would have it. I’m sorry to see it might be a bit difficult to find.

      Alison on Jun 2, 2009 @ 1:04 pm Reply
    2. 2


      For years I could simply buy my Tahini at the Albert Heyn. That’s where I went when I needed a new jar this weekend. I tried 4 different supermarkets, all of them stopped selling Tahini. They sold it at the Moroccan store (downtown Gouda), and I’m sure plenty of Chinese tokos sell Tahini as well.

      Kay on Jun 2, 2009 @ 1:07 pm Reply
    3. 3

      AH has stopped carrying quite a few things recently! I can’t remember if I’ve seen tahini at the Chinese shops I visit, but I’ll definitely look the next time I go.

      Alison on Jun 2, 2009 @ 1:18 pm Reply
    4. 4


      Getting fed up with the AH here. As soon as a product turns out to be popular, they drop it ands replace it with one of their own crappy, overpriced items.

      Kay on Jun 2, 2009 @ 1:20 pm Reply
    5. 5

      No fair making me this hungry so early in my day. We all love hummus here at home, but whenever I make it, I have to make three versions. One extra spicy for the hubby, one extra creamy/runny/tahini-y for the teen, and one more classic or sometimes more garlicky for me. I’ll have to try this one and maybe I can just be making this version all the time for everyone.

      I love your recipe card! Very pretty. Can you teach me how to be as artistic as that?

      ivoryhut on Jun 2, 2009 @ 2:46 pm Reply
    6. 6

      Uhmm I don’t know if I should comment in english or in dutch. I’m from holland but have been living in the middle east for 2 years now. I really enjoy reading your blog and seeing all the familiar brands you use, what I would do for a pistolet (buttered thank you very much) with young gouda right now….
      Although Tahini is widely available here I’ve had succes with maiking my own. Very easy (and cheap haha) I used roasted unhulled sesame seeds and few drops of sesame oil to help it along, next time I’m going to try unroasted for a lighter version.
      One more thing although you posted it a while back I have to agree that the dutchies are obsessed with boxed spagetti or macaroni sauce. All the dutchies I met here stock up when they visit holland, of all things….

      Sam on Jun 2, 2009 @ 3:25 pm Reply
    7. 7

      Yes, that is a VERY artistic photo of the oil! You are very talented and it shows in ALL of your photos. When we lived in Sioux Falls, SD, USA, the health food store sold a dry mix of chickpeas & tahini and you just added water and oil and all of the other yummy stuffs that you wanted. It made it so easy and quick. I do like the idea of hand-mashing some of it to give it a great texture. I will have to try this…SOON!

      How do you toast the French bread so beautifully? Mine always seem to have some burnt edges AND be under coooked in the middle or on the bottom……

      coleen on Jun 2, 2009 @ 4:06 pm Reply
    8. 8


      I think it’s the extra virgine oil that gives them a headstart. I don’t anything special, just pop them in a mildly preheated oven, and bake them at 400F(200c) for 10 minutes or so.

      Kay on Jun 2, 2009 @ 4:16 pm Reply
    9. 9

      Looks so delicious and your photos are SO appealing!

      HoneyB on Jun 2, 2009 @ 4:25 pm Reply
    10. 10


      Why didn’t I think of making my own tahini! I make my own peanut butter, too.

      Those packages are nasty. Plain foul. They taste so chemical and the ridiculously high salt content just blows me away. Nope, definitely not my thing.

      Kay on Jun 2, 2009 @ 4:28 pm Reply
    11. 11

      Looks sooooo good! I’m super bummed, because I found out a few months back that I’m seriously allergic to sesame, which is essentially what tahini is. Is there any kind of substitute that can be used in place of tahini that would still result in a good hummus?

      Tabitha on Jun 2, 2009 @ 4:52 pm Reply
    12. 12


      Guess you’re allergic to sesame oil as well then. Bummer, because that’s the only substitute I know: sesame oil and peanutbutter. If I were you, I’d just give it a go. Add a tiny bit of peanutbutter in stead of tahini, and see what happens.

      I have to say this hummus tastes pretty good even without the tahini, though!

      Kay on Jun 2, 2009 @ 4:59 pm Reply
    13. 13

      U R GREAT

      OmJood on Jun 2, 2009 @ 9:37 pm Reply
    14. 14

      I love what you did here!

      Mrs Ergül on Jun 3, 2009 @ 5:33 am Reply
    15. 15


      I doubt it would be easy to teach someone to draw in Photoshop. I used to be pretty creative in photoshop, though. You’d be amazed how much more you can do there aside from photo editing. 3d graphics were my speciality. My website was called digital perception.


      Kay on Jun 3, 2009 @ 9:07 am Reply
    16. 16

      i LOVE the addition of the roasted peppers-sadly, even at the farmers market, in india, they cost the EARTH! but i think i’ll still go ahead and try this one! thanks kay!

      raj@the hungry cook on Jun 3, 2009 @ 1:07 pm Reply
    17. 17

      @raj@the hungry cook:

      Are the cans with roasted peppers just as expensive there? They work, too!

      Kay on Jun 3, 2009 @ 1:10 pm Reply
    18. 18

      does Tahini have to refrigrated after opening?

      Debra on Jun 5, 2009 @ 9:10 pm Reply
    19. 19


      I’ve never been entirely sure about that either. I once had a jar that said “refrigerate after opening“, it surprised me because you’d think it’s the same as peanut butter for or something. Just to be safe, I always keep mine in the fridge. It works best for me.

      Kay on Jun 5, 2009 @ 9:15 pm Reply
    20. 20

      I LOVE hummus. This recipe is different, you’re right. I’m sure it’s much tastier than the hummus I’m accustomed to. Yum. How long will this keep in the fridge? That is if I don’t wipe out all the hummus I make in one sitting. LOL!

      Toni on Jun 9, 2009 @ 5:10 am Reply
    21. 21

      wow I love this recipe. I have never made my own hummus-I really should though because I love it so much.

      Kathy, healthy-happy-life.com

      kathy on Jun 9, 2009 @ 6:17 pm Reply
    22. 22

      this looks delicious, i must try this soon!

      rita on Jun 11, 2009 @ 7:12 pm Reply
    23. 23

      Yummmm … I kept waiting for you to post this before I left town and didn’t see it. Glad I was able to play catch up today. :: printing recipe ::. Thank you for sharing … can’t wait to try to make my own.

      xoxo, K

      kristy on Jun 17, 2009 @ 2:42 am Reply
    24. 24

      Hi, it all looks great. But I have to say, the automatic translator works like a, well, it doesn’t work. I searched in Dutch and boy, it read as if an alien had written it :D.

      Do you know how long you can keep homemade tahin?

      Joyce on Jul 24, 2009 @ 11:35 am Reply
    25. 25


      Well, I wouldn’t suggest using the google translator if your English is good. The site is not really meant to be read in Dutch, the translator is solely there for certain words you need to have translated.

      I honestly can’t help you with that. I’ve never made my own tahini.

      Kay on Jul 24, 2009 @ 12:51 pm Reply

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