Hummus Recipe

This dip is garlicky, lemony, and even better drizzled with the optimal extra-virgin olive oil.  Pair with sliced raw vegetables or serve as part of an appetizer buffet.

Serves 10
Serving Size: 1/4 cup
Yield: 2.5 cups
Prep Time: 20 minutes


1 (15-ounce) can chickpeas or 2 cups cooked chickpeas
1/2 cup tahini
5 tablespoons extra-virgin olive oil
1/4 cup fresh lemon
4 medium cloves garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1 tablespoon extra-virgin olive oil (optional)


Drain and rinse the chickpeas, reserving 1/2 cup of the liquid from the can or from the cooking process.

Combine the chickpeas, tahini, extra-virgin olive oil, lemon juice, garlic, salt, and black and red pepper in the bowl of a food processor fitted with a metal blade. Process until the mixture is smooth. If the mixture is too thick, add 1 to 2 tablespoons of the reserved liquid for desired consistency. Remove to a serving dish, and drizzle with 1 tablespoon extra-virgin olive oil before serving, if desired.

Nutritional Analysis
Per 1/4-cup serving: 213 Calories, 17 g Fat, 2.2 g Sat, 0 mg Chol, 4 g Fiber, 5 g Protein, 12 g Carb, 213 mg Sodium

Source: The Ultra-Metabolism Cookbook by Mark Hyman, M.D.


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