Recipe: Christopher’s Hummus



Hummus is often considered bland and pasty, primarily because it isn’t seasoned and flavored by the preparer properly. I like spice and flavors to jump out of a food and attack my palate and blend with my wine, so I want to share a tasty rendition of hummus the way I think it should be done. With this recipe, think Pinot Nero, Mencia, Shiraz, or any other nice drinkable-sipping red wine. If the day is warm and you wnat to think chilled white wine I recommend your steering towards Riesling, or Muscat Canelli wines. Bon Appitite!


1 package of dried chick peas (1 pound usually)

2 quarts of chicken broth (homemade will have more flavor, but the store brand works just fine!

6 cloves of finely minced garlic

Fresh oregano

fresh basil

fresh thyme

1 jalapeno, finely diced

a dash of ground ceyenne pepper

1/2 teaspoon of ground black pepper

1/2 teaspoon of salt

the zest of 2 lemons

the juice of 2 lemons

5 tablespoons of extra virgin olive oil


Rinse the dried chickpeas in a sieve removing and dark, or undesirable beans. Then place the chickpeas into a pressure cooker pot along with everything listed except the lemon juice and olive oil. If there is not enough broth to cover the chick peas, add enough water to bring the liquid level above the chick peas. Bring the chickpeas to a high boil in the pressure pot cooking them for 10 minutes once the weight starts to whistle on the pressure cooker.

Once the pot has cooled to the point you can safely open the pressure cooker, drain the chickpeas and place in a food processor. Grind the chickpeas until they reach the consistency you like your hummus and add the lemon juice and olive oil; mixing thoroughly.

If you like sun dried tomatoes, those can be added in the food processor, as can be dill, or any other flavorful taste you can think of!


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