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Pumped- up Hummus

Makes about 2 ¾ cups Servings


  • 2 1/2 cup cooked or canned and drained chickpeas
  • 2 1/2 tablespoon tahini
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 bunch flat-leaf parsley, coarsely chopped (about 1 cup)
  • 1/2 cup diced onion
  • 4 tablespoon to 5 tablespoons water


Baking Directions:

In the bowl of a food processor fitted with a metal blade, combine the chickpeas, tahini, paprika, cumin, garlic powder, pepper, parsley, and lemon juice.

Mix for about 30 seconds, until blended.

Add the onion and a tiny pinch of salt.

Pulse until all the ingredients are nearly smooth.

Taste the hummus and add as much water as necessary for the correct consistency.

Process until as the mixture is as smooth as you’d like.

Serve the hummus at once or transfer to a glass or plastic container with a tight-fitting lid and refrigerate for up to three days.

Let the hummus reach room temperature before serving.

Serving Directions:

Note: If using canned, well-rinsed chickpeas, omit the salt completely.


Nutritional analysis (for a two-tablespoon serving): carbs 5 g; protein 2 g; fat 1.5 g; fiber 1 g; and calories 35