By: Brady Evans

I remember the first time I had hummus.  I was maybe 12 or 13, and my mom’s friend from the big city of Atlanta was visiting our small, stoplight-devoid town.  She brought with her crunchy wasabi peas, edamame, and hummus.


Oh, the hummus.  It was so tangy and creamy and unique.  Where I lived, dips came in the form of a pop-top can and accompanied ruffled potato chips.

I’ve been making hummus for a long time, but what takes it up a notch lately is dousing it in a layer of flavor-infused olive oil and savory spices.  Here, I used roasted garlic olive oil and smoked paprika.


The true secret to making the best hummus is peeling the chickpeas.  I generally toss them in a bowl with water and swish them around with my hand, which loosens the skins.  Then, I pop each pea out of its skin. It adds a little time to what would be a quick food processor-only recipe, but it is really worth it.


Hummus (adapted from Oh She Glows)


  • 2 15-oz cans chick peas, peeled
  • 2 garlic cloves, peeled
  • 3 tbsp fresh lemon juice
  • 1/4 cup tahini
  • 2-4 tbsp water, as needed to reach desired consistency
  • 1/2-1 tsp fine grain sea salt
  • 1/4 tsp ground coriander seeds
  • smoked paprika and olive oil for garnish


  1. Add chick peas to the food processor and pulse until chopped.
  2. Add remaining ingredients, adding water if necessary to reach desired consistency.
  3. Garnish with spices and oils.

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