Chef of Honor: Duane Kirkwood with Homemade Hummus

As promised!!!  Now that I have given you the tools you need for home made tahini…let me allow my father to give you the tools you need to take it all the way to hummus!!   (And guess what, we have a step beyond that…to show you later!).  This hummus kicks store bought stuff in the pants!!  You have to try it!  And like I mentioned in my tahini post…it is a fantastic healthy snack!  The chickpeas give it protein, the seasonings give it flavor, and the texture will make you want to eat this every day!  (When I lived at home, I actually did eat it every day haha!)  Learn from the man who has experienced real Mediterranean hummus in Israel itself…you will not be disappointed!!


So, here’s what you need:

  • 1/2 C Tahini
  • 2 Tbsp Lemon Juice
  • 1/4 C Chicken Broth
  • 1 tsp Kosher Sea Salt
  • 3 or 4 Cloves Garlic
  • 1/4 tsp Cumin
  • 1/4 C Olive Oil
  • 1/2 tsp Black Pepper (to taste)
  • Franks Hot Sauce (to taste)
  • 1 C Dry Chickpeas
  • 1 tsp Baking Soda

And here’s how you do it!.

  1. Soak 1 Cup dried Chickpeas (Garbanzo Beans) in water (they will double in size so make sure the water covers the chickpeas by at least a few inches) with a tsp of baking soda over night.
  2. The next day, rinse with fresh water and boil until tender (check at 30 minutes)
  3. Drain and put in a blender.  (Preferably a quality blender)
  4. Add the rest of the ingredients and begin to blend until it becomes the consistency you desire.  You may add chicken broth if you need to jump start the blender.  My dad’s tip is to get it to a consistency that is thinner than you would want your hummus, because as you let it sit it thickens.
  5. If serving as a dip, scoop it onto a plate, create a well in the middle and drizzle in a little olive oil, then sprinkle with a small amount of paprika and Za’atar, or Herbs de Provence if you don’t have any Za’atar…which not people do I am guessing 😉

Now enjoy!  As a dip, a topping, an entire meal….whatever you want!  Hehe!!  It’s sooooo good!


Hummus 1


Soak your garbanzo beans over night!  The next day, boil until tender…can be done in about 30 minutes.

Hummus 2


Drain your chickpeas in a blender along with the rest of your ingredients, and…

Hummus 3


Blend!!!  Add some chicken broth if you need to jump start the process.  Don’t be afraid to make it a tiny on the runny side, Dad’s tip is that it will thicken as it sits 🙂

Hummus 4


Now serve!!  You can make it pretty by creating a well of sorts, drizzling on some olive oil, then sprinkling with a bit of paprika and Za’atar or Herbs De Provence if you can’t find Za’atar.


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