Flip Cookbook

Girl geek foodies making healthy cooking fun and easy.



I don’t know exactly when the tables got turned but somehow my younger brother has become the chef among us siblings.

At first I was in complete denial. I mean seriously. How could my younger brother who I was “cooking” for since our wee after-school-days (yes I did consider peanut butter jelly sandwiches as cooking when I was 10) suddenly become the chef? Come on! The kid didn’t even know how to use the toaster oven to make those spaghetti-sauce-kraft-cheese-toast pizzas. Yeah – no way he could possibly be cooking and that too coming up with his own recipes. Impossible. So I decided to ignore him for a bit. That was until he decided to come for a visit this summer and so excitedly said “I’m going to make something for us!”.

A very well known fact is that my little brother is quite a gem of a fellow. He’s always thinking of others and from that he gets a lot of joy. So being the every so benevolent older sister I relinquished my claws around my kitchen and let him create something. After all – I can always use a little chuckle. 😉 And even better I could swoop in and save the day!

He decided he wanted to make hummus. Wondering if he even knew what garbanzo beans looked like, I was about to head out to get some canned beans for him when he said he’d soak the dry ones he found in my pantry. My little brother knows about soaking beans?! Alright then.

He soaked the beans overnight. The next day he was showing me how if you cook the beans in a pressure cooker with salted water then the salt will infuse into the beans making it tasty even for a salad. Really now – who is this guy and where did my brother go? I started feeling a little better when he needed my food processor to blend everything. He was really impressed with my 14 cup food processor. Oh yeah – I’m still the queen of gadgets!

Long story short, he the best hummus I’ve ever tasted. And I eat a LOT of Greek / Mediterranean food. The trick according to my brother is in the tahini sauce. Well there you have it. Check out the recipe – it goes really well with lentil chips or fresh veggies. And yes, my brother did in fact do the decoration you see in the picture above. The only thing I’ll caution you on is to add as much cayenne pepper as you see fit. One great way to do this is to add a little, blend and do a little taste test. We had a lot of fun doing that.

Okay little bro, maybe you’ve grown up………..just a little.



Makes: 8 – 10 servings
Ready in: 30 minutes + soaking overnight


  • 2 cups dry garbanzo beans (chickpeas)
  • 3 teaspoon cayenne pepper
  • 1 1/2 teaspoons salt
  • 2/3 cup tahini sauce
  • 6 cloves of garlic
  • 2 limes
  • 1/4 cup olive oil
  • 1/3 cup water (or more depending on the consistency you desire)


1. Soak the dry chickpeas in water overnight. Make sure there is about an inch of water on top of the chickpeas.

2. Pressure cook the chickpeas with salt water until they are tender (my pressure cooker requires 15 minutes for soaked beans). If you don’t have a pressure cooker, simply boil the beans in water till they are tender.

3. Using a food processor (or blender) blend all ingredients except the water. Add as much water as you need to get the desired consistency.

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6 Responses to Hummus

  1. Cathy says:

    I LOVE humus!!! I am glad to have this great recipe, Chris loves it too!

  2. i LOVE hummus. this recipe looks perfect! but my tummy hasn’t been too happy with sesame lately (tahini).

    • Raj says:

      Sorry to hear that you’re not dealing well with sesame. 🙁 I’ve made hummus in the past without the tahini and it turns out pretty well. Maybe to get the nutty flavor you can try walnut oil or some other nut oil / butter.

  3. Shuchi says:

    I have always wanted to try and make hummus at home…. will surely try this recipe out.. sounds so delicious!!! YUMMMM!!!

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