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Updated: May 30, 2019

If you've ever tasted homemade hummus, you'll wonder why you ever bought the days-old-stuff. Unless of course, like millions of people, you found yourself in a hurry!

But when you have a few minutes and want a nutritious, easy, protein filled dish, hummus delivers. Here are some quick tips on making it the traditional and the 'green' way. Both vegetarian and delish.


In a food processor, add a garlic clove, 2 tablespoons of tahini, a can (15.5oz) of drained chickpeas, the juice of 1-2 lemons, a pinch of cumin, salt, pepper and olive oil to taste (be generous with the olive oil, I usually add between a quarter to a third of a cup). Process until slightly chunky, if you like some texture. Or else, process till smooth. Add a couple tablespoons of water, if you want a less chunky consistency.


Use the same ingredients as above, except swap the chickpeas with two cups of cooked, shelled edamame and OMIT the tahini. You can also add a few basil leaves and a few nuts (pine, walnut or pecans) for some interesting texture.

Garnish with edible flowers, citrus, parsley, chili-flavored olive oil or ruby-red, pomegranate seeds.

Happy feasting!


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