A Savory Hummus

The biggest complaint I hear about hummus…it has no flavor.  This hummus is flavorful and aromatic as well.  You can alter the garlic to your own taste…the recipe as is has a very strong garlic flavor….use less if you don’t like much garlic.

This hummus is great on your salad, as a veggie dip or with crackers.

I  frequently  make  this  hummus  when  catering  large  events,  it  is always a hit!

A Savory Hummus

Adapted from The Gilded Fork.com.


  • 2 cups cooked butter beans rinsed and drained (or any cooked beans)
  • 1 large red pepper roasted (or 1 jar of roasted red pepper, rinse oil off)
  • 3 heads fresh garlic (very garlicky) roasted
  • 2 medium green onions cut into chunks
  • 3 lemons juiced
  • 1/2 teaspoon Celtic Sea Salt or to taste
  • 1 teaspoons Tablespoon tamari or Braggs Amino Acids 2ground cumin
  • 1/2 cup expeller pressed olive oil Dash paprika or cayenne
  • 1 cup fresh Flat Italian Parsley
  • 1 tablespoon fresh rosemary
  • 2 teaspoons ground cumin
  • dash paprika or cayenne


  • Roast the pepper and the garlic (see Chapter 11). Put all in a food processor; blend until smooth, best if made a day ahead so flavors can blend. Hummus is a great way to use left-over beans of any kind. Drain liquid, rinse and use as you would a can of beans.

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