If creamy hummus is a mainstay snack in your kitchen, try this Mediterranean hummus and change up your hummus recipe. I've added spices like turmeric and za'atar for gorgeous color and of course, flavor. Make it in minutes with a food processor and take care of that afternoon hungry tummy.
Recently I was part of a terrific team shooting a video for a Daniel Plan webinar on Keys to Automatic Weight Loss.
The one-hour webinar featured The Daniel Plan Signature Chefs (of which I am one), diving into practical ways to rely on God’s power, not willpower to get healthy, curb your cravings, maximize your metabolism and energy, boost your mood, and lose weight. I thought I'd share the recipe I made for the video shoot.
Jump to:
Why You'll Like This Recipe
- Easy to make with pantry ingredients.
- Keeps for up to a week well refrigerated.
- Healthy snack or part of a meal.
- Great to add to a mezze platter for a get-together appetizer spread.
Recipe Ingredients
- Garlic: Fresh garlic cloves or the garlic paste in a tube.
- Garbanzo beans: Also called chickpeas, use canned (and save the canned liquid aquafaba).
- Tahini: Sesame seed butter (paste) that makes for creamy hummus.
- Oil: Extra virgin olive oil, or use a lemon olive oil for more lemon flavor.
- Lemon: For flavor, tangy, and help in pureeing.
- Spices: Ground cumin, turmeric, coriander, and za'atar (optional but delicious).
- Fresh herbs: Chopped parsley or cilantro for garnish.
Substitutions and Variations:
- If you don't like tahini, try sun butter.
Recipe Instructions
Step 1: With the food processor running, drop the garlic cloves in through the feed tube to chop fine, or use a microplane zester to turn it into a paste.
Step 2: Stop processor and add all of the rest of the ingredients. Start with 4-5 tablespoons of the aquafaba (bean liquid) and add more depending on how creamy you want the hummus. If you accidentally tossed it, use water to puree.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Serving Suggestions
Serve Mediterranean hummus with pita wedges, pita chips, or an array of fresh raw veggies. Serve immediately or hold in the refrigerator for up to 5 days.
About Turmeric & Za'atar
A member of the ginger family, turmeric is used for its brilliant golden color and mild bitter flavor. It's also a powerful anti-inflammatory. Turmeric is what gives this hummus the beautiful color. It's a component in Indian curry powder blends and the Moroccan curry blend called Ras el Hanout.
Za'atar is a dry spice blend of sumac berries, toasted sesame seeds, salt, cumin, dried thyme, oregano and marjoram. Throughout the Mediterranean, za'atar is commonly used as a table condiment. Sprinkle it on chicken, fish, vegetables and tomatoes, or mix with olive oil as a dressing or spread. When shopping, you will also see it spelled zahtar and zaatar.
Behind the Scenes Shots
⭐️Did you Make This Recipe?
If you make this recipe, please comment, and let me know, I enjoy hearing from you. If you loved it, please give it a 5 star rating! They really help other readers.
📖 Recipe
Homemade Mediterranean Hummus
Equipment
Ingredients
- 1-2 garlic cloves peeled
- 2 15-ounce cans garbanzo beans (chickpeas) rinsed and drained
- ⅓ - ½ cup water as needed
- ¼ cup tahini
- 4 tablespoons extra virgin olive oil divided use
- 1 lemon juiced
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon coriander
- ¼ teaspoon sea salt
- ¼ teaspoon ground black or white pepper
Optional Garnishes
- 2 teaspoons za'atar
- 2 teaspoons chopped parsley or cilantro
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Instructions
- With the food processor running, drop the garlic cloves in through the feed tube to chop fine.
- Stop processor and add all of the rest of the ingredients. Start with 5-6 tablespoons of water and add more depending on how creamy you want the hummus. Serve immediately or hold in the refrigerator for 4-5 days.
Linda Chin says
Very tasty and creamy!
Denise says
I love the color of that humus! Thank you for recipe!
Sally Cameron says
Thanks Denise. It does look quite appetizing with the turmeric!