Breakfast and Snack

Video recipes

recipe of the month

Hummus Mediterraneo

One 15-ounce can chickpeas
(1 1/2 cups (250 g) cooked and drained chickpeas)
1 small garlic clove, peeled
2 tablespoons (35 g) tahini
1 large lemon, juiced
3 tablespoons extra virgin olive oil,
plus more for topping
1/4 teaspoon cumin
1/4 teaspoon salt
Black pepper, to taste
2 to 4 tablespoons (30 to 60 ml) water

Extra virgin olive oil
Kalamata olives, deseeded and chopped
Sun dried tomatoes, chopped
Pine nuts, toasted
Parsley, chopped,
Farro Sesame Crackers

Mediterranean Hummus

15 min


Add the first eight ingredients (chickpeas thru pepper) to a food processor. Blend until smooth. Drizzle in 1 tablespoon of water at a time, until you reach a creamy texture. Taste. Add additional salt, pepper or lemon as needed.

Top with extra virgin olive oil, kalamata olives, sun dried tomatoes, toasted pine nuts and parsley. Serve with Farro Sesame Crackers. Store the hummus in the refrigerator covered with plastic wrap or in an airtight container.

Recipe and video by Italian-based food blogger
Cindy Swain from