The Best Hummus You’ll Ever Have

When I was 23, broke and new to New York City, I had two choices for dinner: spaghetti with tomato sauce, or hummus and bread. That’s all I could splurge on. So I got to know hummus very well. Mostly I had the store-bought kind, but now and again I’d make my own, and it won by miles. And the best of them all is this one by Sara Forte of Sprouted Kitchen (with herbs!)…

The Best Hummus You’ll Ever Have
By Sara Forte of Sprouted Kitchen—who has a new cookbook!

Hummus is my go-to condiment. I put it on my eggs in the morning, use it as a spread for a veggie wrap, thin it out with more lemon juice to make a creamy salad dressing, or dress it up on a nice platter with fresh-cut veggies and crostini for guests. It’s safe for most dietary/allergy restrictions and is so versatile! I just love it. My version, which is the one I share in my cookbook, uses a roasted shallot instead of the traditional garlic cloves for a unique flavor. I add in lots of herbs, whatever I have on hand, and a generous amount of lemon juice to keep it tasting light. The specks of green look pretty, taste delicious, and smell fragrant. It’s a great base for any of your favorite hummus add-ins, like olives or artichoke hearts. Just throw it in there.

The recipe below will give you a pretty hearty hummus, if you like it on the thinner side, pulse in a bit more water or lemon juice. It will firm up more in the fridge.

Lemon and Herb Hummus
Serves 6-8

You’ll need:
3 cups cooked garbanzo beans
1 roasted shallot, see note
3 tbsp. tahini
Zest and juice of one lemon
1 tsp. sea salt
1 tsp. fresh ground pepper
Pinch of red pepper flakes
1/3 cup extra virgin olive oil
3 tbsp fresh parsley
3 tbsp. fresh dill
3 tbsp. basil leaves

Optional garnish:
1/2 an English cucumber, sliced thin
1 tbsp. fresh parsley, finely chopped
1 tbsp. Champagne vinegar
1/3 cup crumbled feta cheese, optional

In a food processor, combine the beans, roasted shallot, tahini, lemon zest and juice, salt, pepper and red pepper flakes and pulse to combine. With the motor running, stream in the olive oil and stop at desired smoothness (I like mine a bit textured). Tear the herbs up a bit with your fingers and add to the hummus, pulse a few times until combined. Add more if you’d like. Taste for salt and pepper; and, if you’d like, thin it out with a few tablespoons of water or more lemon juice.

Note: For the roasted shallot, peel and cut it into quarters. Rub a bit of olive oil on the surface and roast at 400 F for about 20 minutes. This is quickest in a toaster oven, and can be done in advance. If you are short on time, 2 cloves of garlic make a fine alternative.

The following is an optional garnish for the hummus plate. It is not completely necessary, but adds a little something different. Slice the cucumber paper thin and toss it with the chopped parsley and vinegar. Put the hummus on a serving plate, top with the cucumber mix, feta cheese and fresh herbs for garnish.

Thank you so much, Sara, and congratulations on your cookbook!

(Recipe reprinted with permission from The Sprouted Kitchen by Sara Forte, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc. Photo credit: Hugh Forte © 2012. Thanks again, Sara)

  1. Carol says...

    Can you tell me what food processor you have? I have a mini since it is just me and my husband, but I am unable to puree my sesame seeds and find this frustrating as I would like to make my own tahini. Alternatively, any tips on how to puree my sesame seeds?

    • G says...

      I know this is an old post, but in case anyone happens by and still wonders, I use an inexpensive coffee bean grinder. It works perfectly. A spice mill works about the same.

  2. Subsisting on hummus and pita? An ode to my broke college days! I feel you, girl. However, a hummus like this… this is a game changer. So many delicious flavors in one hummus, I bet this is fantastic!!

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  6. That formula guide is amazing. I just put this lemon and organic natural herb hummus on top of her Mushroom and Darkish Feed Cheese pizza. I’ll be posting about it soon, but holy cow, it was fantastic.

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  10. I’m making this for Thanksgiving and was wondering if I should make it the night before or the morning of? Thanks so much!

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  13. I made this yesterday – turned out really yummie!

  14. The potato chips look amazing, but since I’m trying to slim down for all my great fall skinny jeans they are an unfortunate temptation. The hummus, however looks fabulous! I, too, adore the dish. Have you ever had boiled peanut hummus? It’s not as healthy as chickpeas, but it’s amazing. There’s a recipe in Southern Living that makes me melt.

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  15. That cookbook is amazing. I just put this lemon and herb hummus on top of her Mushroom and Brown Rice Burger. I’ll be posting about it soon, but holy cow, it was fantastic!

  16. looks great! thanks for sharing!

  17. Oooh, hummus has been on my must-make list for a while, and this looks tasty! Thanks!

  18. It looks amazing, I make hummus all the time but it never crossed my mind to add parsley and the shallots addition must be divine :)

  19. It certainly does look & sound delicious – and the recipe is unique enough to inspire me to try it out (especially the roasted shallot – YUM!).

  20. I love hummus! My husband also shares this addiction with me. Usually, its the basic garlic kind, but I love the idea of dill and parsley in it

  21. JUST finished making our weekly big batch of hummus. Need to try this one sometime.

  22. My Brooklyn fave would be Mimi’s Hummus in Ditmas Park -totally worth the effort to get out there. It’s on a charming strip and totally feels like a foodie’s secret location with the wait for a table + neighbor vibe.

  23. This recipe sounds delicious – the roasted shallot is a great idea instead of the usual raw garlic. My favorite hummus here in NYC is at Moustache – they shared the secret to their silky version: peeling the chickpeas! Labor intensive but worth it.

  24. Looks so yummy, great photos!

  25. I will try this, it looks so yummi-thanks

  26. OMG, I used to eat those two meals constantly! :D

  27. This sounds amazing. I also love the idea of using a shallot (I never would have thought of that!) And the cucumber and feta looks really yummy.
    I’m making the Sprouted Kitchen’s Asian Lentil Tacos for dinner tonight, my BF raves about them. Thanks for the great recipe!

  28. instead of garlic I usually add ginger (powdered dry ginger or some fresh ginger that I have boiled with the chickpeas = garbanzo beans)

  29. Oh yum, I just pinned this. I used to be scared of hummus, but now we’re besties. I bet I’ll like it even more when it’s homemade!


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  30. It looks so tasty! I have to try this sometime!

  31. Pretty much the only hummus I can handle is Garlic….but this recipe *is* tempting!
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  32. I’m obsessed with hummus. I’ve never thought to make it though! Must try this out. I usually just go for the Spicy Hummus at Trader Joes.

  33. I LOVE hummus…this is a big claim that it’s the best ever ;) I am going to have to make it and test the theory !!!

  34. I’m such a big Sprouted Kitchen fan and I have to get my hands on that new cookbook.

    I love hummus and I love the idea of adding roasted shallot just as much. This recipe inspires to shake up the usual hummus I make.

  35. Hummus is such an easy and delicious thing to whip up! The best herb hummus I had was at Siggy’s in Brooklyn. It had parsley in it and was delicious!

  36. Yum – hummus is my go to condiment as well – I love the idea of thinning it with lemon for a salad dressing. I’ll definitely be trying that.

  37. I got over making my own hummus when I realized that the only way to get it truly creamy was to remove all the casings from the chickpeas…by hand…one by one. UGH. but hummus is for sure a staple in this house regardless!

  38. If you guys do end up making the move to Brooklyn, I suggest stopping in at Sahadi’s on Atlantic Avenue for their hummus. It is SO good and I have been eating it since I was little. Paired with some fresh pita from the bakery next door, you’ll be in heaven.

  39. I LOVE HUMMUS! Thanks for the recipe!

  40. This looks so delicious ! I’m definitely going to try this one :)

  41. I thought the title of the post was “The Best Humans You’ll Ever Have”

    funny how the eyes play tricks sometimes.

    I’m happy to see that it’s hummus instead. Looks great!

  42. I LOVE homemade hummus! This past weekend, my husband made some using herbs from our garden and jalapenos from my parents’ garden… SO yummy. :-)

  43. I don’t doubt this will be the best I’ve ever had. Sara’s recipes are always amazing. Just got her cookbook the other day and it is great! :)

  44. This actually looks like something I can make! Thank you for sharing!

  45. And so so so fun that she was featured on your blog! :))) Woo, Sara!!

  46. This comment has been removed by the author.

  47. Looks and sounds delicious. Sara never disappoints!

  48. Looks delicious! Can’t wait to try it!!

  49. This looks fantastic. I can’t wait to try it, since the last hummus I made was sub-par. For shame…

  50. This look delicious. Hummus is one of my favourite things to eat too, can’t wait to try out this recipe. Thanks Joanna!