My Weekly Make: Hummus

I make hummus a lot. We use it for dipping, for snacking, as a sandwich spread and I add it to greens and grains bowls. Sometimes I add chipotle pepper purée and other times I add roasted red peppers. Usually, though, I like it just like this.


Yield: about 2 cups


  • 1 15-ounce can chick peas, drained and rinsed
  • 1/4 cup lemon juice
  • 2 TB olive oil
  • 1 1/2 TB tahini
  • 2 teaspoons minced garlic
  • 1 1/2 tsp cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes

Add all ingredients to a food processor and process until smooth, about 2-3 minutes. Seriously – turn the food processor on and walk away. It takes time! You can add water (by the tablespoon!) to achieve your desired consistency.

For Chipotle Hummus: To the base recipe, add 1 TB chipotle pepper purée and process to mix completely.

For Roasted Red Pepper Hummus: To the base recipe, add 1 cup roasted red peppers and process until smooth.


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