Posted: Jan 06 2015

We recently read that the trick to ethereal, light hummus is olive oil. The perfect canvas for customization, homemade hummus is an excellent way to enjoy the fresh, buttery qualities of our favorite Napa-grown and pressed oil. A fresh handful of garden herbs and a hearty squeeze of lemon brings everything into focus -- this hummus does double-duty as a dip and spread. 


16 oz. cooked garbanzo beans, rinsed and drained if canned

2 tbsp. tahini

juice of 1/2 lemon

1/4 cup Shorty Extra Virgin Olive Oil

handful of fresh herbs, roughly chopped

sea salt

(water to thin as needed)


In the bowl of food processor add the garbanzo beans and tahini and begin pureeing. With the processor on, add water 1 tbsp. at a time until the beans loosen and being to form a paste. Stop and scrape down the sides, then add the lemon juice and process for two minutes. Stop and scrape down the sides, season with 1/4 tsp salt and process again, this time streaming in the olive oil for an additional minute. Stop and adjust seasoning with salt and lemon to taste.

Spoon hummus into a large bowl and garnish with freshly chopped herbs such as rosemary, thyme, and sage. Serve with crostini, radishes and an extra drizzle of olive oil. 


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