Basic Hummus

2 (15-ounce) cans chickpeas

3 tablespoons of the chickpea liquid reserved from the can

4 tablespoons tahini

1/3 cup extra virgin olive oil or more

4 tablespoons fresh lemon juice

3-4 cloves of garlic

1 teaspoon ground cumin

1/2 teaspoon salt or to taste


For the Romesco

1 cup basic hummus recipe

½ cup jarred roasted red bell peppers, drained

1 teaspoon smoked paprika

1/3 cup almond slivers or chopped walnuts

1 teaspoon olive oil

1 small garlic clove

Salt and pepper to taste


For the Pesto

1 cup basic hummus recipe

3 teaspoons pesto sauce (or more to taste)

Blend or stir hummus and pesto.



For the basic Hummus:

Put all basic hummus ingredients in a food processor and process until smooth. You will have to scrape down the sides and may want to add more olive oil if it’s too thick.

Make basic hummus and then split it into thirds, you should have three, 1-cup servings.

For the Romesco:

Place all ingredients in food processor and process until smooth. Add more olive oil, if needed.

For the Pesto:

Before serving basic hummus, after it has been divided, stir in another ¼ teaspoon of cumin.

Make hummus at least 2 hours in advance. It can be made the day before but needs to be refrigerated. Serve with pita chips and bread, carrots and cucumbers.

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