Olympia – Jan/Feb 2018
Seaside – Jan/Feb/March 2018

Creamy Hummus Recipe

Hummus in glass dish and Crackers topped with red peppersHere’s a recipe for creamy, rich, and good-for-you hummus. You may never purchase a store-bought hummus again once you experience an authentic homemade version. Packed with protein and an excellent source of fiber, hummus is an ideal choice for a snack along with vegetable sticks, over a salad, or perhaps along with some crispy crackers.

Recipe courtesy Gluten-free Goes Gourmet by Vicky Pearl.

Yield 2 cups

1½ cups cooked chickpeas (cooked garbanzo beans) or 1 can (15½ oz) chickpeas, drained well and rinsed

¼ cup water (½ cup if you like a runny consistency)

2½ Tbsp freshly squeezed lemon juice

2 Tbsp tahini (sesame paste)

2 Tbsp extra-virgin olive


1 small garlic clove

1 Tbsp dried parsley leaves

1 tsp kosher salt

¼ tsp ground cumin

1. Place all ingredients in the bowl of a food processor with a metal “S” blade attachment.

2. Blend until almost smooth.


Tip: For that special touch, top with 2 tsp extra-virgin olive oil, pine nuts, and a sprinkle of paprika.


  Read Lisa George’s review of Gluten-free Goes Gourmet.

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Bobbie Hasselbring

RFT founder and the website's former editor-in-chief, Bobbie Hasselbring has been a travel junkie her entire life. She's been an award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook.