Hummus (Supercharged)

Hummus translated into Arabic is literally “chickpea,” but I like to load a lot more flavor into them than the traditional dish,  such as red onions, feta and other Mediterranean flavors.  You can spend an extra day and use dried chickpeas but that is a lot of extra work for a marginal increase in flavor.


  • 2 cups of Goya (preferred) Chick Peas/Garbanzos
  • 5 garlic cloves
  • 1/2 cup tahini
  • Grated peel of two lemons
  • 1 cup lemon juice
  • 1/2 cup Olive oil
  • 1 cup red onion, finely chopped
  • 1 cup feta, crumbled
  • 1 teaspoon kosher salt
  • Olive oil
  • Paprika
  • Toasted pine nuts

Making It

  • Fit a food processor with a metal blade and chop the garlic, add the rinsed chickpeas and process until smooth
  • Add the tahini and incorporate into the paste
  • Add the lemon juice, onion, feta, salt and pulse 4-5 times, do not over process
  • Place the hummus in a bowl, sprinkle olive oil on top, 3 pinches of paprika and toasted pinenuts
  • Serve with warm pita bread, carrots, and celery

3 thoughts on “Hummus (Supercharged)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s