homemade hummus

sea salt
Originally uploaded by shaunaforce.

Whoever invented hummus deserves my undying gratitude. Unfortunately, man or woman, I have no idea who it is. However, every time I take a generous mouthful, I bow to you.

I could live off chickpeas every single day. Thankfully, now that I am living gluten-free, I am eating more and more of them (also called garbanzo beans), and in better recipes.

Before the diagnosis, I used to fling the Trader Joe’s original hummus tubs in my shopping cart without thinking. But when I realized in horror that even those have gluten in them (why? this makes no sense to me), I had to make my own.

The shadows bring out the light.

I stumbled on a great recipe for homemade hummus in Karen Robertson’s Cooking Gluten-Free. I highly recommend this book. It’s filled with gourmet recipes, which I truly appreciate, since some of the people I have met who eat gluten-free insist on also eating taste-free. These are recipes compiled by a true gourmand, who also knows enough great chefs across the country to include delectables from Tom Douglas and someone from Aureole. Yum. Plus, she lives in Queen Anne, somewhere around here, only a few blocks from me. So, huzzah!

I hope that is enough raving that she won’t mind that I include the recipe here:

–one can of chickpeas (you can make your own, and I’m sure it’s more gratifying, but I still use a can)
–five tablespoons of tahini (I use Maranatha roasted organic)
–three tablespoons of olive oil (try the Sicilian one I linked to in an earlier entry. you’re not going to believe it.)
–the juice of two lemons (I’m big on lemons)
–two to four cloves of garlic (I’m even bigger on garlic, so it’s four to five for me.)
–half a tablespoon of sea salt (see note below)
–1/4 cup of reserved liquid from chickpeas

That’s the basic entry. Whirl it all up in the food processor and you’re done. I like it chunky and recognizeable, but you might want to pound it around some more.

Also, you can add anything you want. Lately, I’ve been pouring in kalamata olives and handfuls of cilantro. YUM.

On top of all this, hummus is a perfect protein. No need to combine with anything else, other than Ener-G sesame pretzels or Trader Joe’s soy and flaxseed chips. Oh goodness.

p.s. A note about sea salt. I’m a raving loonie when it comes to this stuff. It’s only in the last year that I even ventured into the expensive bottles of salt area of the store. I’ll never go back to regular salt again. Twice the flavor with half the sodium. It makes all foods pop out. My latest find is the one pictured here: Vignalta from Venice. Buy it. You won’t believe how good it is.

13 comments on “homemade hummus

  1. In Recovery

    I just found your blog thanks to the Seattle Times article of 23 May 2007. Love your writing–so vivid and emotional. Made this hummous this afternoon–best recipe I’ve tried!

  2. Jen

    Thanks for the recipe. we are making it as i type this. we also love the flaxseed chips from traders!

  3. Terri

    I just ate the Trader Joe’s Hummus last night, and felt sick afterward… The ingredients don’t seem to contain gluten, but I can’t attribute my stomach pain to anything else I ate. How/where did you find out there was gluten in the product? I love hummus, so I will certainly have to try your recipe. Thanks!

  4. Patrick

    I am not worried about gluten free food… I was just googling around and looking for an easy hummas recipe for a party tonight. I made mine with roasted garlic… and a heck of a lot of it… a whole bulb… and holy awsome! I substituted sesame oil for the tahini since tahini is just toasted sesame seeds… and it came out fantastic still.

    I had to add a tiny bit of water to make it more creamy the way I like it.. and I cut it down to a half lemon. It came out soo good I made a second batch with my other roasted garlic… but this time I added sun dried tomato to it as well. The sun dried tomato gives it the more lemon like flavor because it is acidic… and quite fantastic might I add!

    Thanks for the post… it was yumtastic.

  5. Shauna

    Thanks, everyone.

    Amanda, it will certainly last a long time. You’re bound to eat it all before it will go bad!

  6. Jill

    To the person who asked about Trader Joe’s Hummus. On their list of Gluten Free Products, it said this:

    Hummus (All except White Bean Hummus and White Bean & Basil Hummus)
    List dated: 12/8/08

    So it seems most of the hummus is Gluten Free per their list with noted exceptions — I too am curious which particular ingredient was gluten.

  7. embilbie

    Hey there sweetie — have spent a few days catching up on your miraculous, wonderful, marvellous blog. And I saw this entry on Hummous, and I wanted to tell you: try throwing in a handful of fresh mint from the garden! It’s A-M-A-Z-I-N-G

  8. Katrina

    Hi gluten free girl! I really enjoy your blogs. They are very funny and informative! I have found them really helpful and encouraging as I recently found out I have celiacs and being in college with the disease makes it tough (beer, pizza, dining hall food… sigh).

    Anyway I’m sure you already know this since being gluten free makes you very informed on health topics in general, but I just wanted to make a quick comment about the sea salt post and mention while I LOVE cooking with sea salt the only thing you should be aware of is sea salt is not iodized, and iodized salt is one of the main way most people get the iodine they need from their diets. Anyway you only need a small amount, and I think even just tossing a pinch in the water you are boiling pasta in is plenty to keep you from being deficient, but I just wanted to give you a heads up!

  9. Jennifer

    I know this post is old, but I was googling trader joe’s hummus, because I’m a new celiac and keep feeling ill after I eat the hummus from there– it says “no gluten ingredients used,” but clearly there’s some cross-contamination going on in their factory. I used to make my own, till I ran out of energy to do much cooking (stupid Celiac!), and started buying it again. Going GF, I rekindled my love of hummus, but started trying all the brands available at my local stores (I’m overwhelmed with the variety!)… but each time I “lower” myself to the more affordable and convenient TJs, I feel really icky after. After years of folks telling me my pains are all in my head, I always second-guess my reactions. Thank goodness for google and your blog!

    PS: I also love sea salt! In response to a previous comment, some celiacs (in particular, those with dermatitis herpetiformis) can’t tolerate iodine until they heal up, and I’m in that crowd. Un-iodized sea salt is preferred and delicious!

  10. Rena Holcomb

    Some “gluten free” products contain modified food starch or xanthum gum–some of us are sensitive to these also–best to know your own system and reed out the offending items.