Healthy Recipes Free of Gluten, Dairy, and Soy for Serious Eaters

Herb Hummus

Herb Hummus


This is such an easy dip to make. I start with dried chickpeas and soak them overnight. Then I rinse them and boil the entire bag for 2 hours or more. I end up with 4 containers that I froze. Each batch was about a cup and a half. Be sure to fill your freezing containers 2/3 full of the chickpeas and add some of the water you used to boil them into the container. You’ll need the liquid when you make my Herb Hummus. You can also use organically canned and reserve the liquid but they tend to be firm and you might have to boil them to get them very soft.

Here are my 3 tips that make remarkable smooth hummus!

  1. Boil your own dried chickpeas in 6 cups of water. Make sure you boil them until they fall apart, about 2 hours. This helps when you blend the hummus to get a nice smooth consistency. Gently remove one pea after an hour and let it cool and then mash it between your fingers. It should be very soft. If not, put them back on for 30 minutes more.
  2. If using your Instant Pot, be sure to cook on high with 6 cups of water for 45 minutes. Release the air and gentle remove one pea and cool it before you mash it between fingers. It should be very soft. If not, put them back on for 20 minutes more.
  3. Save the liquid. This is used to get the thickness you like. You won’t use it all but I’ve read several recipes where you can substitute this liquid for an egg! So you might want to save the water!

Ok, those are my three tips that guaranteed a nice smooth texture to your creation. Now let’s make this Herb Hummus speak! Truly, give it a voice. I took this one to France. Take it to Italy, Mexico, India, anywhere. With a few ingredient changes to this recipe, you can hear it speak in different languages!.

  • France: This Herb Hummus is made using my Herb de Provence Oil, which you will need. To make the oil check out the recipe: Herb de Provence Oil!
  • Italy: add 1 tablespoon of my B & B Pesto while pureeing the chickpeas then pour another 2 or 3 tablespoons on top of your finished humus. Check it out…

  • Mexico: add 1 tablespoon of my Pico de Gallo while pureeing the chickpeas then pour another 2 or 3 tablespoons on top of your finished hummus plus a little olive oil.
  • Asian: add 1 tablespoon of Sambal Oelek while pureeing the chickpeas then pour another 2 or 3 tablespoons on top with a drizzle of olive oil.
  • India: Whip up my Spicy Pumpkin Hummus using almond butter instead of tahini, add a few shakes of curry and top it off with diced cilantro, 1 tablespoon of coconut cream milk mixed with1 tsp curry, and 2 tablespoons of olive oil. Drizzle over the top.
  • Macadamia Bärlauch Pesto: This pesto has a really distinct flavor that adds a lovely touch of green to your hummus and a wild taste of garlic! Use 1 tablespoon in the hummus and then drizzle the pesto over the top! You’ll thank me later I know you will.

Today we are letting this recipe yell FRANCE! Slice up those veggies and eat away! No matter how you mix the flavors this stuff is delicious!

A Tribute to the Chef: Hummus

Apparently, there are a lot of controversies as to who and where specifically this delicious recipe came about but one thing is for sure it originated in the middle-east. The earliest known written recipes for a dish resembling hummus bi tahina are recorded in cookbooks written in Ciro in the 13th century. It is a dish shared by Egyptians, Greek, and Turkish. A cold puree of chickpeas with vinegar and pickled lemons with herbs, spices, and oil, but no tahini or garlic, appears to be used in some areas while in other locations, a puree of chickpeas and tahini called hummus kasa appear. These were based on pureed chickpeas and tahini, and acidulated with vinegar (not lemon), but they also contained many spices, herbs, and nuts, and no garlic. It was/is also served by rolling it out and letting it sit overnight, which gives it a very different texture apparently. Now you know!



July 9, 2020
: 2 cups
: 20 min


  • 1- 1/2 cup cooked chickpeas (reserve the liquid)
  • 1/2 juice from the lemon
  • 2 Tbsp tahini
  • 2 cloves of garlic diced
  • 3 Tbsp olive oil or 3 Tbsp of Herb de Provence oil in the hummus
  • 1/2 tsp red pepper flakes (optional)
  • 2 Tbsp grated sheep parmesan
  • 4 Tbsp of Herb de Provence Oil for the topping
  • Himalayan salt and pepper to taste
  • Step 1 Make the Herb de Provence Oil. You can use store-bought dry ingredients but fresh is best.
  • Step 2 Place The chickpeas, lemon juice, tahini, garlic, red pepper flakes, sheep parmesan, olive oil, and 1 tablespoon of Herb de Provence into a food processor (optional for a green hue and robust flavor throughout. You can also add 1 Tbsp of any of the above suggestions at this time as well to support your cuisine). I use the attachment that came with my immersion blender.
  • Step 3 Process until well blended. You might have to stop and scrape the sides of your processor a couple of times.
  • Step 4 Check consistency and if too thick, add a tablespoon at a time of the reserved chickpea liquid to create the consistency you desire.
  • Step 5 Place in a serving bowl and swirl the last 3 tablespoons of Herb de Provence over the top or suggested toppings.



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