The Hummus Diaries

Each of the SIX times I was in Belize in 2025, I looked forward to...Lebanese food?! 

Yup. In an August 2024 WhatsApp message, the Rev. Micah Wildauer, planning a birthday outing for his wife Robin that would include a pair of volunteers on the ground at the time, touted Cedar Grill's as the "best hummus ever." I was dubious. In dinky Belmopan, Belize? Really? I honestly can't cite an instance of having had better, though. In fact, ever since, I've been on a quest to replicate it. 

I was convinced they start with dried, not canned chickpeas. Puh-lease. It also has a distinct smokiness that I thought might come from cumin. I opted for fresh seeds I ground myself, not jarred; Josh gave the idea to toast them in a dry skillet before doing so. 

Pro tip: Turn the burner down once your chickpeas begin to boil. I don't have much experience with dried beans of any kind...

Other innovations, courtesy of Googling authentic Lebanese hummus recipes: NO olive oil, and a couple of ice cubes in the food processor. Even presented like the original, though, attempt #1 was good, but not it. Too lemony and garlicky. 

OK now we're just getting fancy. 

Back in Belize in August, I made sure to put Cedar Grill on the schedule one night and paid particular attention to the hummus. 

For attempt #2, I cut waaaaaaaaay back on the garlic & lemon, letting the toasted fresh cumin take a front seat. Thinking that what goes ON the original might also go IN it, I also added paprika and olive oil. Again, it was some darn good hummus, but not quite right. 

Heading back earlier this month, I threw a < 3 oz. sample in my suitcase so as to do a side-by-side taste test. Obsessive? OK, maybe. 

I swung by Cedar Grill for nothing but a side of hummus (left) on my prep day. Mine (right) was significantly darker in color, and more viscous. Maybe the original is a mix of chickpeas and white beans?!

When I picked up wraps for the team later in the week, I decided to be bold and just ask owner Mike if he'd share his recipe. To my surprise, he did! Nothing he said explained the smokiness, but I vowed to give it one. more. try. I'd follow his instructions to a T and add a literal drop of liquid smoke. 

Drumroll...

I concede defeat. I've made at least a dozen flavors of hummus and in recent weeks, multiple batches of plain 'ole OG hummus as a part of my quest, and Cedar Grill has me stymied. Mike, you win. In the meantime, I have a big tub ready for this weekend's mountain getaway (just wait) and more dried chickpeas ready for the next step, so bring on the pita chips and crudité. 

Until next time, blessings in Christ!