Wednesday, March 25, 2009


When I was sick this past month and I felt very nauseous, my neighborhood coffee place came to my rescue.

Outpost makes their own hummus and it's quite delicious. I ate a few orders of this to try to get myself on the mend and it helped tremendously!

Their hummus is spicy and flavorful and a little more dense than most traditional hummus you buy at the grocery store.

Of course, I decided to try and re-create it. This is definately a step in the right direction and is quite good, but might not be exactly like Outpost's hummus, for that, you should probably go to the real thing!


*this makes enough for a week!

2 cans of Garbanzo/Chickpeas (15 oz)
Juice from 1 Lemon
4 to 6 cloves of Garlic, roughly chopped
A few swirls of good EVOO
Salt & Pepper, to taste
Palmful of Cumin
Palmful of Coriander
Half Palmful of Dried Oregano
Half Palmful of Ancho Chilli Powder
A few dashes of Tabasco's Habanero Hot Sauce

*Water: use this to thin down the hummus, adding just a little bit goes a long way

  • Blend everything in the a food processor, you might have to do 2 batches. You have to help along the process by mixing the mixture around in between chops to make sure it is all even.

1 comment:

Ben said...

Nice recipe. I've been making Hummus quite a bit, and I recently learned a great tip from my biz partner who used to own a Mediterranean restaurant.

He suggests blending the tahini and liquids (lemon juice + water) alone first, until it emulsifies. Then, add the rest of the ingredients. Add more water if you need it.

When I started doing this I started getting much smoother and more consistent texture from my hummus.