Molly Yeh’s Homemade Hummus

By Angelika Hanna

Another TV cook I discovered recently and like at the Food Network Channel is Molly Yeh. I like Molly’s contageous enthusiasm and refreshing energy with which she presents her recipes in her “Girl Meets Farm” show.

The first recipe inspired by Molly Yeh I made is her ‘Creamy Homemade Hummus’ – a really simple recipe, and it turned out amazingly flavorful. I used to think that making hummus must be complicated, so I never even searched for a recipe until I watched Molly’s show.


Active Prep Time: 30 min

Total Time: 12 hrs 30 min (includes soaking time)

Yield: 6 servings

Cuisine: Middle-Eastern

Author: Angelika Hanna / Zest4Food


  • 1 cup dried chickpeas
  • 1/2 tsp baking soda
  • 3/4 tsp salt, plus more to taste
  • 1 tbsp lemon juice
  • 1/2 cup tahini paste
  • 2 cloves garlic, optional (I did not use any in my hummus)
  • 1/4 cup cold water
  • Extra virgin olive oil for serving
  • Pinch of paprika and cayenne pepper (this is not in Molly’s recipe; I added it according to my own taste)


  1. In a bowl, cover the chickpeas with enough water to reach 2 inches above the height of the chickpeas and soak them for 12 hours.
  2. Drain and rinse the chickpeas and place them in a large saucepan with the baking soda and 1/2 tsp of the salt. Cover them with 1-2 inches water and bring the water to a boil over high heat. Reduce the heat to low, cover the pot and simmer until the chickpeas are very soft, about 2 hours. Drain them, let them cool slightly and then transfer to a food processor.
  3. Add the lemon juice, tahini, 1/4 tsp salt and the garlic, if using, and blend until very smooth, about 1 min. Drizzle in the water and continue to blend for 1 more min.
  4. Transfer to a serving dish and top with a drizzle of olive oil.
  5. I topped my hummus with a pinch of paprika and cayenne pepper for a zesty spicy edge.

*Any leftovers should be stored in an airtight container in the fridge with a thin layer of olive oil coating the top.

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