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No need to buy premade hummus. Make a batch over the weekend and you'll have it available for snacks and sides whenever your heart desires.

Total time
15 mins

Recipe by:

Melissa Graham, a former attorney, is the founding Executive Director of Purple Asparagus, an award-winning 501(c)(3) non-profit dedicated to educating families about all things associated with goodeating, eating that's good for the body and the planet. Though its Delicious Nutritious Adventuresprogram, Purple Asparagus has taught thousands of parents and children about healthful, sustainableeating in schools, community centers, and farmers' markets throughout Chicago and the suburbs. Melissa speaks and writes regularly on child nutrition and sustainability both in the Chicago communityand online, blogging at Little Locavores, as The Sustainable Cook on The Local Beet, and as a regularcontributor to Kiwi Magazine’s KiwiLog and Williams-Sonoma’s Blender blog. In recognition of hercontributions to the Chicago community, the Chicago Tribune awarded her a 2011 Good Eating Award,an honor previously bestowed to Rick Bayless, Alinea chef Grant Achatz, and First Lady MichelleObama. The International Association of Culinary Professionals recently honored Melissa and PurpleAsparagus as the Culinary Youth Advocate of 2012. Melissa resides in Chicago with her husband, Mike, and 8-year old son, Thor, in a rowhouse built in1896.

INGREDIENTS - 6 servings
  • 14 Cup olive oil, extra virgin
  • 1 Clove garlic
  • 1 can chickpeas
  • 1 Tablespoon lemon juice
  • 14 Cup tahini
  • 1 Pinch paprika
  • Strain the chickpeas over a small bowl. Dump them into the bowl of a food processor. Add 1/4 cup tahini, 1/4 cup olive oil, garlic, 1 tablespoon lemon juice, and 1/4 teaspoon kosher salt then process until smooth. Add approximately 1/3 cup of liquid reserved from straining the chickpeas through the feeding tube until the hummus reaches the desired consistency. Sprinkle with 1 teaspoon paprika. Serve with vegetables or pita chips.

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