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.
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!!
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
- 1/4 cup tahini paste
- 1/4 cup fresh lemon juice
- 1 tsp. ground cumin
- 1/3 cup extra virgin olive oil
- 1 tsp. chopped fresh jalapeno
- 1/2 bunch cilantro, chopped
- 1 tsp. chopped garlic
- 1 Tbsp. agave nectar
- 1 Tbsp. salt
- Topping:
- 1/4 cup liced kalamata olives (optional)
- 1/4 cup diced fresh tomatoes (optional)
- 1/4 red onion, peeled and thinly sliced (optional)
- Pita bread, whole wheat crackers and/or vegetables for dipping
Instructions
- 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
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{ 21 comments… read them below or add one }
Lovely hummus recipe, look forward to trying your recipe, thanks for sharing.
Hummus is my all time fav! Can’t wait to try this one
Nancy, I will take your word for it. This hummus does sound amazing and I had no idea that restaurant was based off of Dr. Weil. Must try it out soon.
Hi Marla!!
We should get a group together and meet there for lunch – it is so good!!!
True Food Kitchen – say no more! How great that they had the recipe on Andrew Weil’s website for you to share with us. Love the ambiance, the food, and the scene at TFK!
I’ve never heard of that place before, but if I’m ever in the are I’ll have to check it out, I’m a big fan of Dr. Weil. Until then I’ll be trying out this lovely recipe, thank you.
That restaurant sounds wonderful!! What a neat recipe and site!
I, too, love hummus. I love that you are posting and giving insight into this very healthy snack!
Hummus is one of my fave dips. Reminds me of childhood.
Perfect, I love making homemade Hummus! I haven’t done so in years, thanks for the inspiration!!
Hi Paul!!
This one is definitely worth making – but I warn you, it’s addictive!!
Hi Nancy! It was great seeing you at the FBLA meeting last Saturday. Your salad was so beautiful and tasted delicious. I loved all the red ingredients.
Hi Lynne,
So glad that you liked the salad – I’ll be posting the recipe soon!!!
That looks delicious and so pretty! I love your blog
Hi Ben!!
I am so glad that you stopped by!! I hope you enjoy the hummus!!
I love hummus and this sounds like a wonderful place, will have to check it out…
mmm…delicious, I love hummus. Great presentation.
Thanks Diane!! This hummus is really addictive – I’ve been having it every day for lunch and I’m still not tired of it!!
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!
I love hummus and this sounds delicious with the addition of all the extra ingredients! Think honey would work in place of agave?
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!!