Hummus - Spoonriver

by Brenda Langton, Tastemaker in Residence - Spoonriver Cookbook by Brenda Langton and Margaret Stuart & photographs by Mette Nielsen

Hummus is very easy to make and often much better than the prepared hummus in the grocery store, which can be old and overpowering with garlic and cumin. For a spicier version, you can easily add more garlic and some hot pepper. If you are a fan of preserved lemons, we swear by adding them to our hummus. Another nice option is to roast the garlic; however, we still like a little raw garlic as well.

Serve hummus with raw vegetables and whole wheat bread or pita bread and olives. 

Makes 2 cups

1 (15-ounce) can chickpeas
2 medium cloves garlic
1 Tbsp lemon juice
3 Tbsp olive oil
3 Tbsp tahini
1/2 tsp salt
1/4 cup water
1 Tbsp parsley, chopped


  1. Put all of the ingredients in a food processor or blender and puree until smooth.

To add preserved lemon, use 1 tablespoon of chopped rind.
You may want to cut back on the lemon juice. Taste and
add more lemon if needed.