Hummus has become one of my very favorite foods and it’s become a staple for my diet ever since I became a
vegan vegetarian living in London. It was rare to not find hummus in every store containing food. In Indiana there were a few stores that had a variety of hummus. Switzerland… not so much. After about a week of searching stores and not finding any (nor anyone who knew what hummus was), I got out my Vegan Feasts by Rose Elliot which is a vegan cookbook given to me as a gift from my friend Kat. After I made my not-too-successful first batch of hummus, I found a tiny container for 5CHF (about £3.30/$5.37) of hummus that didn’t taste nearly good enough for that price. I also found a can of hummus in an Asian food store in Schaffhausen, but wasn’t satisfied with that either. My brother Luke brought some hummus from London for me and I was back in heaven. British hummus is the best I’ve ever had. I constantly strive to make my hummus taste more like Sainsbury’s and Morrisons’.
Anyway, I got a food processor for Christmas! Life has been made so much easier. Making hummus is fun for once. I used to mash chickpeas with an old school wooden masher. I was dedicated; I told you I love hummus… Now my hummus is delicious, easy to spread, and it is beginning to taste a lot like what I had in London.
Continue reading for my recipe in detail…
1kg dried chickpeas (cooked)
4-5 cloves garlic
1-2 squeezed lemons
1-2 tablespoon tahini
salt + pepper
other seasoning of choice
This recipe has been revised quite a bit to fit my liking and make the amount of hummus I’d like to have. I freeze all but one jar. Rather than following my instructions precisely (or any other recipe you find for that matter), I suggest making the hummus and tasting it as you go. Just prepare everything and toss it into your food processor as you go. I used chili as an extra seasoning, but some of my very favorite hummus flavors are roasted red pepper and roasted garlic. Those are on my to-do list!