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Recipe: Mediterranean Hummus Dip

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This rich creamy Mediterranean-inspired dip features a lively blend of chickpeas, tahini paste, lemon, garlic and olive oil blended velvety smooth and delicious in a food processor for quick & easy assembly. Serve hummus garnished with a drizzle of olive oil and roasted pepper puree with a generous portion of whole grain rye crackers for indulgent dipping.

"The whole grain rye crackers (made in Israel) really stand up well to this thick, rich hummus recipe," says Food Channel chef Gail Cunningham. "They're the ideal dipping partner here. Their nutty whole grain texture and flavor nicely complements the hummus."

Why Try? It’s so easy! Why not make fresh homemade hummus for your next party or family get-together? 

Foodie Byte: This recipe makes a generous portion; freeze or refrigerate extra quantities for later use. For a mellower garlic flavor, roast whole garlic cloves tossed lightly in olive oil in a 300°F oven until tender.

We recommend you serve this hummus with Aunt Berta's Whole Grain Rye Crackers which are made in Israel..

See Related Recipes for the Roasted Red Pepper Puree recipe that gives this dip an extra pop of flavor.

Aunt Berta's is a sponsor and registered vendor in The Food Channel Store.

Copyright 2010. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website, please contact Editor.



  • 2 cans (15.50 oz. each) chickpeas, drained, liquid reserved
  • 6 tablespoons tahini sesame paste
  • 6 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 4 garlic cloves
  • 1 teaspoon kosher salt
  • 1/4 teaspoon garlic and pepper seasoning blend
  • reserved liquid from canned chickpeas, as needed
  • Roasted red pepper puree, as needed (for recipe: see Related Recipes below)
  • Olive oil, as needed
  • Aunt Berta’s Whole Grain Rye Crackers, as needed


  1. Combine chickpeas, tahini, lemon juice, olive oil, garlic cloves, kosher salt and garlic pepper in bowl of food processor fitted with a steel blade.
  2. Pulse until smooth; adding 2 to 4 tablespoons reserved liquid from canned chickpeas, as needed, to adjust thickness of hummus dip.
  3. Taste and adjust seasoning, if needed.
  4. To serve: Spoon hummus on serving plate or bowl; garnish with a dollop of roasted red pepper sauce and a drizzle of olive oil. Serve with whole grain rye crackers.
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