Herb Hummus – the perfect recipe

And I don’t say that lightly.

I am somewhat of a  hummus officionado, having first tried it years ago in a Vegetarian cooking class and found it’s earthy and slightly tart taste addictive.  I  frequently order it as an appetizer. Sometimes it’s good and sometimes, well, it would probably work better as wallpaper paste.

So, last week my cousin and I met for lunch – I was eager to try a relatively new restaurant in our area – True  Food Kitchen. This “green”  restaurant focuses on fresh, local and sustainable food choices and the  menu is  based upon  Dr. Weil’s  anti – inflammatory diet.  Since my cousin has some food allergies I knew that the menu would offer her plenty  of dishes to choose from.

We weren’t disappointed. In fact, everything on the menu was appealing – as was every dish I saw coming out of the kitchen. Deciding on what to order is definitely  a challenge when what you really want is one of  one of everything!

Naturally, we started off with hummus.. but this, my friends in no ordinary hummus.

No, It  is the best hummus I’ve ever had.

Period.

Herb Hummusbc2 Herb Hummus   the perfect recipe

Creamy, tart and spicy with  just a touch of sweet and salty it hits all your taste receptors with the perfect balance. Paired with warm pita bread I could have happily made a meal just on that.

But of course, I didn’t.

Each of us ordered a salad and they were equally delicious – and so it looks like I will be returning to True Food Kitchen soon because I still want “one of everything”!!

Lucky for you (and definitely for me) the recipe for this perfect hummus can be found  on Dr. Weil’s site and I have included it here as well – you know, just to tide you over until a True Food Kitchen opens in your neighborhood.

Note: I was not paid to write this and although I don’t typically do “restaurant reviews” I enjoyed my experience so much (to say nothing of the hummus!!) I just had to share it here at the Table!!

Herb Hummus – the perfect recipe
 
Prep time
Total time
 
Adapted from True Food Kitchen. For this recipe I used canned chickpeas that I rinsed and drained so I added about 2 tablespoons of water to the hummus. I really enjoyed the addition of the kalamata olives, tomatoes and red onion. If serving to guests I would recommend putting out small bowls of these with the hummus and let guests "mix and match"!
Ingredients
  • 4 cups cooked chickpeas
  • ¼ cup tahini paste
  • ¼ cup fresh lemon juice
  • 1 tsp. ground cumin
  • ⅓ cup extra virgin olive oil
  • 1 tsp. chopped fresh jalapeno
  • ½ bunch cilantro, chopped
  • 1 tsp. chopped garlic
  • 1 Tbsp. agave nectar
  • 1 Tbsp. salt
  • Topping:
  • ¼ cup liced kalamata olives (optional)
  • ¼ cup diced fresh tomatoes (optional)
  • ¼ red onion, peeled and thinly sliced (optional)
  • Pita bread, whole wheat crackers and/or vegetables for dipping
Instructions
  1. Place the chickpeas, tahini and lemon juice in bowl of a food processor and process until smooth. Add the remaining ingredients and process until the mixture is smooth. Taste and adjust seasonings. Garnish with the kalamata olives, tomatoes and red onion if desired

 

 

 

Comments

  1. says

    Agree that hummus can be hit or miss – this one looks like a hit! Let’s get a group to go there for lunch!

    [K]

    P.S. Beautiful colors in your photos!

    • says

      Hi Vicky!

      Yes, honey would be a terrific substitution!! Although it seems strange to add something sweet to something that is savory, it really works – I was amazed when I tried it!!

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