hummusHummus takes practice to make, but homemade hummus is a lot healthier and tastier than the store bought version. I have been the lazy person buying the canned chickpeas (garbanzo beans), but I have never found the right hummus recipe that gives the right creamy texture.  I finally jumped into boiling my own garbanzo bean and there is a huge difference in taste and texture.

The following recipe makes 4 big bowls of hummus.


  • 1 cup of dried chickpeas (garbanzo beans)
  • ½ cup of tahini
  • 2 tablespoons of plain yogurt (optional)
  • Juice from 1 lemon
  • 1-2 garlic cloves
  • Salt
  • ½ teaspoon cumin
  • 1 tablespoon + ¼ teaspoon baking soda
  • Olive oil

Red hummus: Add about 200-250 grams of cooked red beet

Green hummus: Add 200-250 grams of peas (frozen or fresh cooked peas)



  1. Pour the chickpeas in a bowl, and pick out any damaged grains that you don’t want to eat.
  2. Wash the chickpeas with water until the rinse water is transparent and clear.  You will likely need to change the water several times to make sure that they are clean.
  3. Soak the chickpeas in clean water with 1 tablespoon of baking soda overnight.
  4. Wash the chickpeas once again, and soak in tap water for a few more hours. The grains should absorb a lot of water and almost double in size.
  5. Wash the chickpeas well and put them in a large pot. Cover with water and add the rest of the baking soda (1/4 teaspoon). Cook until the chickpeas are easy to smash when pressed between two fingers. It should take around 1-1.5 hours. While cooking, it is best to change the water once and remove the skins/peels and foam that float to the top.
  6. When the chickpeas are cooked, strain the grains, but keep some of the cooking water.
  7. Let the chickpeas cool off.


  1. With a mortar & pestle, mash together the peeled garlic cloves and salt, to release the juices from the garlic. Put the mixture in a food processor (or alternately a hand blender) and add the chickpeas, tahini, yogurt, lemon juice, and cumin. Blend well until you get the desired texture. If the hummus is too thick, add a little of the cooking water to the mix.
  2. Serve the hummus in a shallow bowl in a swirled pattern. Drizzle a good amount of olive oil over the hummus, allowing it to collect between the swirls. Garnish with a dash of paprika.
  3. If you want a spicy version, make a little hole in the middle of the hummus and add a tablespoon of garlic chili sauce.


When boiling the garbanzo beans you can make an extra portion and put it in the freezer for next time you need to make hummus.

Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.


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