Hummus & Simple Comforts

I’ve never wanted to be the person that was too busy with dinners with someone else engagements to have coffee, overburdened at work, too caught up with too many activities and not enough time to focus on all the things worth doing. Yet in the past few weeks, maybe even the whole summer, I have found myself feeling like this person.

I don’t know what brought on my fatigue. A shift from working on my feet to working on my computer has been a hard adjustment. Turns out that once I’m already up and moving, it’s easier to stay on my feet to cook and garden. Once I’m already sitting around, it’s easy to keep doing that, too! My energy for creativity has felt weak—creativity is persistence and work, and sometimes it’s too much.

But, the weather is cooling off for fall, which always helps me summon extra energy. I’m trying to get back to a creative place, and I hope to write more about something small that is delicious or inspires me. Today, I wanted to write a simple hummus recipe, the kind of comfort that is easy to come by. Homemade is better, forgiving, and perfect. For now, here’s a song and an easy hummus recipe to start the week.

Roast Garlic Hummus


  • 2 cups dried chickpeas
  • 1/2 tsp baking soda
  • 1/2 head of garlic
  • 2 lemons
  • 1/4 cup olive oil
  • 1 cup tahini
  • 3 tbsp miso
  • water
  • Salt, pepper, sumac
  • optional toppings (use what you have on hand) 2 tbsp-1/4 cup each olives, tomatoes, roast peppers, pickled onion, cucumbers, cilantro, parsley


  • In a large pot, cover the chickpeas with water and bring to a boil. Cook the chickpeas with baking soda until soft throughout. This usually takes 40 minutes to an hour for me. Drain.
  • Separate the garlic cloves but do not peel. In a dry cast iron over high heat, add the garlic cloves and roast, turning occasionally, until darkly browned a bit and squishy to the touch with a spatula. Remove from heat and peel when cool enough to touch.
  • Combine chickpeas, garlic, lemon, olive oil, tahini, miso, and 1/4 cup water (to start) in food processor. Pulse until smooth, then adjust for flavor and texture. Add water for a smoother, looser hummus, and sprinkles of salt and lemon at a time. The miso will have contributed quite a bit of salt but you may want more.


  • Mound in a bowl and make a depression in the center with the back of a spoon.
  • Chop any toppings you are using, add to center. Drizzle over a bit of olive oil. Sprinkle on black pepper and a generous dose of sumac.
  • Sprinkle herbs around the outside of the mound.
  • Eat with chips, fresh bread, or rice. Keeps well in the fridge for weekday snacking and lunch! The sweet garlic flavor and subtle umami from the miso are hard to beat.

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