The first time I tasted hummus I was 13 years old. My dad had recently returned from a six month deployment in the Middle East and wanted my mom to try making it. She did, it was awesome, and I’ve loved it ever since.

I’ve had quite a few different brands of store bought hummus and have not been impressed. Not only do most of them contain soybean oil (Ick!), they also don’t deliver the balance of flavors I’m looking for, or are just bland. I’ve tried several recipes, and after much tweaking and tasting, this is my favorite. I love it with pita chips, I love it with raw vegetables, I love it on sandwiches, and . . . I even ate some with a spoon.



4 C. cooked chickpeas 3 cloves garlic 1/4 C. tahini 1/2 C. lemon juice 3/4 C. olive oil 1 tablespoon flax seed oil (optional) 1-2 teaspoons sea salt Freshly ground black pepper Pinch of cayenne pepper

1. Peel garlic and place in the bowl of a food processor with the tahini, lemon juice and 1/2 C. chickpeas. Process until no chunks of garlic are visible.

2. Add remaining chickpeas, olive oil and flax seed oil and process until smooth.

3. Transfer to a bowl and stir in black pepper, a bit of cayenne and sea salt to taste. Serve with raw vegetables (our favorites are red peppers and carrots), pita chips (or warm flat bread) or spread generously on a sandwich.


Notes: This makes an enormous batch of hummus. I have a very small food processor so I make the full recipe but only blend half of the ingredients at a time, then stir all together with the spices at the end.

You could easily make a half recipe, but I prefer to make the full batch and freeze it in portion sizes that I know we’ll use in about a week. Sometimes I freeze it in ice cube trays which makes the perfect amount to send to work with David in his lunch.

Yield: Approximately 5 1/5 C. of hummus.


Adapted from Nourishing Traditions.