Total Time
Prep 10 mins
Cook 0 mins

This hummus is so good on warm pita triangles or even with cucumbers, radishes, carrots and/or green onions. The combination of ingredients really makes this hummus bi tahini a truly wonderful Mediterranean dish. I may never eat plain hummus again. This recipe was inspired and created for RSC #7.

Ingredients Nutrition


  1. Combine all ingredients in a food processor and puree. Add enough cold water to achieve a spreadable consistency.
  2. Spoon puree onto a shallow plate and smooth the top with a spoon. Drizzle with remaining olive oil and strew with remaining parsley. Sprinkle remaining cumin and cayenne in a star pattern and serve with warm pita or veggies.
  3. Enjoy!


Most Helpful

The 3-star rating if for the recipe as is. After the following changes, we would rate it 5 stars. <br/>We roasted the red pepper and removed the skin. However, we found the flavor of the kalamata olives to be very overpowering. To fix this, we added an extra half of a red pepper (raw, not roasted), 2 tablespoons of plain yogurt, 1 extra tablespoon of lemon juice, 1 extra tablespoon of tahini, and 1 extra tablespoon of parsley. It was fine after these additions... and this resulted in more hummus :-)

Paris D January 25, 2014

Oh my word, thank you for this absolutely fabulous recipe! I thought it was the best hummus I have ever had the pleasure to have tasted. And I made it!
The only thing I did to change it was pour boiling water on my chick peas a couple of times, stir it around a bit to get the skin like covering off the peas. The skin coverings float to the top.
It may take a wee bit more time, but it allows for a more creamier hummus. Again, thank you!

cinderelladressmaker July 16, 2012

I made it for myself and a couple of moms I had over for lunch. It was sooo delicious. I like the spiciness...just right!

CHEF.OF.THE.EAST November 13, 2009

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