Vegetables on the Grill: Herbed Hummus


| June/July 1999

  • Garlic hummus seasoned with thyme, parsley and ­paprika adds zest to pita sandwiches made from marinated, grilled ­vegetable kabobs.
    Photo Courtesy of Anybody Goes

• 15-ounce can chickpeas, drained and rinsed, or 2 cups cooked chickpeas
• 1/4 cup tahini
• 2 large cloves garlic
• 2 teaspoons fresh thyme leaves, finely minced
• 1/2 cup packed parsley leaves
• 1 teaspoon medium-sharp paprika or 1 teaspoon mild paprika and a few ­dashes cayenne pepper
• 2 tablespoons lemon juice
• Salt and pepper to taste
• 1/3 cup water

1. Roughly puree the chickpeas, tahini, garlic, thyme, parsley, paprika and lemon juice in a food processor, stopping occasionally to scrape down the sides.

2. Add salt, pepper, and 1/3 cup water and process until smooth. Add a bit more water if the mixture is too thick; it should be creamy and spreadable.

3. Add more salt, pepper, or lemon juice to taste. You may store the hummus, covered, in the refrigerator for as long as a week.




Susan Belsinger, a frequent contributor to The Herb Companion, treats her family to grilled vegetables all summer long. She is the author, with Thomas DeBaggio, of Basil: An Herb Lover’s Guide (1996) and several other books from Interweave Press.






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