Homemade Hummus

At this week’s Napa Chef’s Market Chef Gerry of Tarla Mediterranean Restaurant will be demonstrating his recipes for baklava and hummus at 6:30. Following him will be Terry Letson of Fume showing you how to make a Nutella Swirl Poundcake for dessert.

Whether using as a dip, spread or even a filling, hummus is great to have on hand. And whipping up a fresh batch is straightforward. Of course, on e of the most important ingredients are quality chickpeas (or garbanzo beans), such as the fresh peas from Rancho Gordo. You’ll need two cups cooked chick peas for this recipe to produce about 3-4 cups of fresh hummus.  Rancho Gordo recommends cooking the beans (unsoaked) in a slow cooker for about four hours. You can also simmer them in a heavy pot until done. You’ll know they’re ready when they are fragrant.


By Chef Gerry of Tarla


2 cups chickpeas, cooked
2 tablespoonsgarlic, finely chopped
2 tablespoons lemon juice
2 teaspoons kosher salt
1/4 teaspoons ground cumin
1/2 cup tahini paste
1/2 cup extra virgin olive oil
1/2 cup water from the chickpeas


Place all ingredients in a food processor and puree until creamy.

Garnish with a drizzle of extra virgin olive oil and paprika.

Chef Gerry will be demonstrating how to prepare this recipe at the Chef’s Market in Napa this Thursday at 6:30 p.m. If you have a question for him about the recipe tweet it to @napadowntown using the hashtag #chefsmarket