How to make hummus

Hummus 07 sml

It’s no secret that we here at Quiet Farm are big fans of the humble bean. We’ve discussed this before, of course; beans are high in protein and fiber, both of which help keep you full longer and keep your digestive tract functioning properly. If you’re looking to eat less meat, beans make a terrific whole-food alternative (unlike many of the processed soy patties now masquerading as meat). They’re cheap, easily available, store forever in the pantry, simple to cook and often local; it’s no wonder I make a pot of beans every three or four days.

Today, though, let’s talk hummus. There are a few foods that I firmly believe will always be better when you make them yourself – for me, that’s granola, yogurt and hummus. Of course you can easily buy all of these things at the grocery store, but hummus is surprisingly expensive for what it contains, and it will take you all of ten minutes to make a batch. You might find yourself making a batch once a week. And it’s so simple that hopefully you’ll read this entire post before realizing that I managed to avoid giving you a recipe…because hummus is more of a concept than a true recipe.

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