Hummus, how we love thee. You taste great with sandwiches, noodles, and chips. You’re one of our favorite spreads because of how versatile you are. Can you tell how much we love hummus?
This recipe was taught in one of our store locations and received rave reviews from those present. The original recipe is from the March 2016 issue of Good Housekeeping. We made two variations: one is roasted garlic and the red spread is red pepper — we love them both!

  • 1 cup dried garbanzo beans
  • 1 tsp. baking soda
  • 4 garlic cloves
  • 6 tbsp. fresh lemon juice
  • 3/4 tsp. salt
  • 3/4 tsp. ground cumin
  • 3/4 cup tahini
  • 1/3 cup water

  1. Place garbanzo beans in a 4-qt. saucepan, along with the baking soda
  2. Add the water and let stand at room temperature overnight
  3. Drain — do not rinse — and return to pot along with enough cold water to cover by 2-in.
  4. Heat to to boiling on high
  5. Reduce heat to med.; simmer for 1 hour or until garbanzo beans are soft and skins have loosened
  6. In a food processor or blender, pulse the garlic cloves, lemon juice, salt and cumin until chopped
  7. Add tahini and water; pulse until smooth
  8. Drain cooked garbanzo beans and add to tahini mixture; process until smooth, stopping and stirring occasionally
  9. *To roast garlic – peel away the outer layers of papery substance – drizzle with olive oil – wrap garlic bulbs in aluminum foil  – Roast at 400 degrees for 40 minutes.
**For the hummus with the peppers, just add canned/jarred peppers to the spread and mix in well.
This recipe yields 3 1/2 cups. You can store the hummus in an airtight container in the refrigerator for up to 2 weeks.