Veggie Yogi

Food, health and prosperity for the body

Walter’s Amazing Hummus Recipe

Last March my brother was kind enough to share his hummus recipe with me and give me his permission to share it. Finally, this week I decided I would make it since I had a friend coming over for lunch and I was trying to come up with something super-easy to prepare. As it turned out we changed our lunch to a dinner, and my husband and son joined us as well.

So not only is hummus a great appetizer, it can also be combined with other items to create a full meal. I served it with fresh bread, Caribbean Salad and corn on the cob. A perfect summer meal!

I hesitated to include the hot pepper rings at first, but Walter let me know that with just a few rings it doesn’t end up being hot–it just gives it a nice flavor.

Thanks Walt for sharing this great recipe! 🙂

Here’s what you’ll need:
1 can of chick peas
1 clove of garlic
4 tbsp extra virgin olive oil
2 tbsp sesame oil
3 tbsp lemon juice
1 tbsp apple cider vinegar (he actually uses white but I switched it!)
1/4 diced red bell pepper (optional)
A few hot pepper rings

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Blend everything together in the food processor.

Serve in your favorite bowl!



  1. Henry Dischert

    I am surprised to see that there is no tahini in this hummus, which definitely adds a distinct flavor and texture. I am sure it tastes good anyway!

    • Thanks for the feedback Henry! I’m not sure why he doesn’t use tahini in his hummus. Interestingly I never do either. For a long time I made my hummus with non-fat yogurt and a little sesame oil. I think I’ll try adapting Walter’s recipe to add tahini!

  2. Beth

    I can attest that it was delicious! 🙂

  3. I like the red pepper addition!

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