Aunt Ann’s {Hummus}

We’ve seen approximately 99.9% of our extended family in the last four weeks. That means: Lots of hugs, lots of travel, lots of cousins, lots of food!

Every family has their specialties, but I have to say that one of my favorites is Aunt Ann’s hummus.

Creamy. Flavorful. Fancy. Easy.

A staple at family gatherings in her lovely home, and something I look forward to every trip, this is the best recipe I’ve tried (and I’ve tried – and have been disappointed with – several). Use it for carrots, pita chips, on sandwiches, or eat it with a spoon… yum.


I think the secret is the herb-oil blend…but I’ll let you be the judge.

Aunt Ann’s Hummus

Serves a crowd!


  • ½   cup packed herbs (any combination of parsley, basil, cilantro, and/or dill)
  • ½   cup olive oil
  • 2 – 19 oz cans chick peas ( drain one, leave the juices in other)
  • 4 garlic cloves (or 4 T of diced garlic from jar)
  • 2/3 cup well-stirred tahini (found in Middle Eastern section of market)
  • 5 T lemon juice (fresh or Real Lemon)
  • 1 tsp salt
  • 1 tsp cumin
  • 2 large chipotle peppers OR roasted red peppers (my addition!), sun-dried tomatoes, artichokes, spinach… the options are endless!


  • Mix herbs and oil in processor thoroughly
  • Add all above ingredients to herb-infused oil in processor until smooth