June 27, 2014

Hummus is one of my most favorite dips and bread spreads. There seems to be an endless variety of hummus mixtures. You can literally combine it with almost anything – all kinds of spices, chili, garlic, dried tomatoes, olives, … But for some reason Austria didn’t really get the trend memo. It’s hard enough to find some plain hummus. So no choice but to make it yourself – tastes better anyway!


  • 2 cups dried chickpeas [or one 425g can chickpeas]
  • 2 cloves garlic
  • 0.75 cups olive oil
  • 4 tablespoons water
  • 1 lemon [juice]
  • 1 teaspoon vinegar
  • 1 teaspoon salt
  • 0.5 teaspoon pepper
  • 1 tablespoon fresh rosemary

_ soak chickpeas 8-10 hours in plenty of water

_ rinse well

_ add plenty of water [about 3 times as much as chickpeas] and simmer for 1 ½ to 2 hours

[if you use canned chickpeas start here]

_ drain chickpeas


_ roughly chop garlic and rosemary

_ combine all ingredients and blend until smooth [add more olive oil if needed]

_ serve drizzled with some olive oil


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