Hello Fellow Readers and Bloggers,

Recently I was going through my recipes and stumbled across this little joy. I eat a lot of vegetarian dishes because of my food allergies. This is a favorite hummus recipe of mine and thought to share.

P.S Go ahead and add garlic to this dip (I can’t eat garlic=allergic)

Hummus Recipe


  • 2 cans drained Chick Peas
  • 2 tablespoons Olive Oil
  • 2 tablespoons of Tahini paste
  • 3-4 tablespoons Roasted Red Pepper
  • 2-3 tablespoons of Roasted Red Pepper Juice from jar
  • 1 pinch of Sea Salt
  • ¼ cup of fresh Red Pepper strips
  • Ground Pepper
  • 1 tablespoon Lemon Juice
  • ½ a packet dry Italian Dressing Mix


  1. Drain chick peas and put into blender
  2. Add other ingredients
  • Pulse after each ingredient is added as not to break blender
  • Optional-Add small increments of water to add moisture if needed
  1. Pulse until ingredients are mixed well
  2. Eat

ANOTHER Hummus Dip

courtesy of

2 (15-ounce) cans chickpeas, drained and rinsed

1/2 cup extra-virgin olive oil, or more as needed, plus more for garnish

1/2 lemon, juiced

2 tablespoons roughly chopped fresh parsley leaves, plus more for garnish

2 cloves garlic, peeled

1 1/2 teaspoon salt

1/2 teaspoon dark Asian sesame oil

1/2 to 1 teaspoon ground cumin

12 to 15 grinds black pepper

1/4 cup water

Paprika, for garnish


In a blender combine all the ingredients except the parsley and paprika to be used for garnish. Blend on low speed until smooth. You’ll have to stop the blender often to push down the ingredients. If the mixture is too dry and you’re having trouble blending it, add a few more tablespoons of olive oil to help things along.

Scrape the hummus onto a plate. Sprinkle the paprika over the top, drizzle lightly with olive oil, scatter some parsley on top, and serve. You can make the hummus up to a couple of hours before you serve it. Cover the top with plastic wrap and leave it at room temperature.

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