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This wonderful recipe is from Lucy Drury.

  • 3 TB. fresh lemon juice (juice of 1/2 lemon)
  • 1/4 Cup water
  • 2-3 TB. olive oil, divided
  • 1/2 tsp. sesame seed oil (more if you like a strong sesame flavor)
  • 1/3-1/2 Cup fresh cilantro
  • 1-2 jalapeño peppers, ribbed and seeded
  • 1 clove garlic, peeled
  • 1 14-oz. can chickpeas, drained and rinsed
  • 1/3 Cup shelled, roasted pistachios
  • 1/2 tsp. salt
  • 1/4 tsp. GROUND CUMIN
  • 1/8 tsp. CAYENNE PEPPER

Combine lemon juice and water in a small bowl and set aside. Mix together 2 TB. of the olive oil and the sesame oil in a small bowl and set aside. Combine the cilantro, jalapeños and garlic in a food processor and pulse until finely minced. Scrape down the sides and add the chickpeas, pistachios, salt, CUMIN and CAYENNE and process until almost fully ground — about 15 seconds. Scrape down the sides. Stream the lemon-water mixture into the processor while it is running. Stop, scrape sides, and then process for about 60 seconds. While the machine is still running, stream the oil mixture through the feed tube and process until smooth or desired texture. Add the remaining olive oil while machine is running if the hummus appears too dry.

Prep. time: 10 minutes
Cooking time: none
Yield: 1 1/2 cups

Nutritional Information:
Servings 6; Serving Size 1/4 cup (99g); Calories 140; Calories from fat 80; Total fat 9g; Cholesterol 0mg; Sodium 270mg; Carbohydrate 12g; Dietary Fiber 3g.

Cumin Ground .9 oz. 1/4 cup jar
Cayenne Red Pepper Powder 1.0 oz. 1/4 cup jar

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