Homemade Hummus with Crudites
Homemade Hummus
with Crudites
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Homemade Hummus with Crudites


Makes 3 to 4 cups
  • 1 cup dry chickpeas, soaked overnight
  • 1 bay leaf
  • 1/2 cup extra-virgin olive oil, more as needed
  • 1/4 cup tahini
  • Juice of 1 lemon, more as needed
  • 1 teaspoon kosher salt, more as needed
  • 2 garlic cloves, ground into a paste with a pinch of salt
  • 1 tablespoon ground cumin
  • 1/4 teaspoon cayenne (plus more for serving)
  • Course sea salt
  • Crudites (carrots, raw haricots verts, radishes, fennel, endives, etc.) and warm pita bread for serving
Recipe by Anna Watson Carl


Sample step.
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(Adapted from Melissa Clark’s Small Batch Hummus)

Drain the chickpeas. Cover the chickpeas with water (about 6 cups) and add a bay leaf, and a very large pinch of salt. Simmer chickpeas, skimming off any foam from the surface, until they are very tender, about 1 1/2 hours. Drain, reserving cooking liquid. (You can peel the chickpeas at this point, but it’s a pain. I just leave the skins on. But if you do feel like peeling them, your hummus will be silky smooth.)

In a food processor, combine the warm chickpeas with 1/2 cup cooking liquid, olive oil, tahini, lemon juice, salt, garlic, and cumin until smooth. Add more cooking liquid if you like a thinner hummus. Taste the hummus and adjust seasonings to your taste – you may need more salt, more lemon, more cumin, etc. (Also keep in mind that once it sits for a few hours, the flavors will improve!)

Spread the hummus in a shallow bowl. Drizzle liberally with oil and season with coarse salt, cumin, and cayenne, if desired. Serve with crudites and warm pita bread.

(This will keep in the fridge for a week, though I’ve never had it last that long!)

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