27 Jul

Over this past year, I have become somewhat addicted to hummus. I’m not really sure why. Maybe it’s because I discovered the larger variety of flavors at Trader Joe’s, maybe it’s because I am a huge fan of chick peas, or it’s just my obsession of the moment. Whatever the case, I decided to give it a go and make some of my own. This recipe is an adaptation of David Lebovitz’s Cabbagetown Hummus (  ).

I didn’t make a ton of adaptations – essentially I decreased the amount of parsley leaves and used some sesame oil in place of the tahini because I didn’t have any on hand. And tahini can be expensive to purchase just to try out a hummus recipe. I didn’t feel that any flavor was lost in using the sesame oil in place…it still tasted really fabulous.

This recipe is for a basic hummus. It’s adaptable. If you wanted to add some roasted red peppers to give it some extra flavor, do it! Fresh baby spinach you say? Go for it! Whatever you do, just be sure to keep the chickpea liquid at hand to add in for extra moisture as needed. This is key. That and use good quality olive oil. If you don’t have olive oil, please go buy some. Do not try and substitute vegetable/corn/canola oil. It is not the same thing. It will taste awful. The culinary gods will cry in agony.

You can serve this immediately. I have mine with some grilled pita slices, or naan, or pita crackers, or cut up veggies. It’s great on a sandwich too.

Whatever way you choose to eat it, I hope you’ll enjoy it!


  • 3 cloves Garlic, coarsely Chopped
  • 1 teaspoon Salt
  • 1tso sesame seed oil (or ¾ cups Tahini)
  • 2 Tablespoons Olive Oil, Plus Extra To Drizzle On Top
  • ⅓ cups Freshly Squeezed Lemon Juice
  • 2 cups Drained Chickpeas (reserve The Liquid!)
  • ½ cup Gently Packed Parsely Leaves
  • ⅛ teaspoons Chili Powder
  • 6 Tablespoons Chickpea Liquid (may require more)

1. In a blender or food processor, pulse together the garlic, salt, tahini, olive oil, and lemon juice until the garlic is finely chopped.

2. Add the chickpeas, parsley leaves, chile powder, and 6 tablespoons of chick pea liquid, and pulse until smooth. Stop the machine a couple of times during blending to scrape down the sides to make sure everything gets properly mixed in.

3. Taste, and add more lemon juice or salt if desired, and more of the chickpea liquid until it reaches a thick, but spreadable consistency. You can make your hummus as smooth or as lumpy as you like; I prefer a totally smooth hummus that is lump free.

Place in a bowl for serving, creating a well in the center and drizzle additional olive oil on top. Serve with pita chips, crusty French bread pieces, or vegetables. Hummus will keep in your fridge for about 4 days, but can also be frozen if well wrapped for up to two months.


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