I am constantly playing with variations of hummus.  This middle-eastern spread is such an easy and versatile dish, not to mention high in fiber and protein (but you know I will;-). In my recent “Healthy Holiday Appetizers” class at Whole Foods, I shared a hummus recipe using roasted red peppers, for color and a twist in flavor. I have used pumpkin and kale as additives, curry and black beans…all depending on what’s in season.  But today I thought we’d start with this foundation adding a little extra lemon for a boost of vitamin C…and zip to every bite.

Hummus with a Zing – Makes 2.5 cups

2 cups cooked garbanzo beans

(I made mine fresh from Rancho Gordo)

1/3 cup tahini (sesame seed paste)
1/4 cup lemon juice
1 TB miso or 1 tsp. sea salt
2 cloves garlic, minced
2 TB olive oil
1 TB plain organic yogurt
2 tsp cumin
2 tsp minced fresh cilantro, plus 1 – 2 sprigs


1.  Mix all ingredients in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
2.  Drizzle olive oil over the hummus. Garnish with cilantro sprig. Serve with toasted whole wheat pita wedges or assorted crudites.

Get creative and colorful.  Pomegranate seeds would make a beautiful garnish, too!

This post is part of Nourishing Gourmet’s Pennywise Platter


Hummus for All Seasons — 6 Comments

  1. Yummy, yummy, yummy! I’m reading The Source right now (Michener) and remembering the delicious hummus my sister and I had everywhere in Israel & Jordan. I need to make my own – and you’ve given me the inspiration (again 😉

  2. Hi
    Do you think there is a difference between taste in fresh rancho cooked beans or canned? The canned have that canned taste but can that be discerned in the end product??

  3. Jean – Oh, to try the truly authentic version…yum!
    Wendy – you know I didn’t believe it until I tried it. The Rancho Gordo beans offer a slight smoky flavor which I found greatly enhanced the overall taste and texture. I know we don’t always have the luxury of time to soak and cook, but in keeping with my support of heirloom producers, it is so worth the effort!

  4. Wendy, the taste difference between canned and dried is clear once you’ve cooked from dried! Further, the texture is significantly different. If you put a half pound of chickpeas in enough water to cover by at least 2″ and stir in 1 Tbsp baking soda and leave overnight or 24 hours, then rinse and cook you will get the silkiest hummus you’ve ever tasted.

  5. Ooh, I love the sound of that, Limoncello! (and your name;-) Never tried it with baking soda before. I do use kombu or any type of sea veggie when cooking to aid with digestion. It also helps preserve the beans longer (like salt does.)

  6. Been pondering a lot about hummus lately, and voila, there it is on Facebook.
    My creative cooking friend strikes again!

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