The World’s Best Hummus Recipe

The World’s Best Hummus Recipe can be used as a dip or added to sandwiches.

| October 2013

  • You have to try The World’s Best Hummus Recipe.
    Photo By Fotolia/JJAVA
  • “Wild Edibles” by Sergei Boutenko combines a practical guide to safely forage for food and a recipe collection to put those finds to use.
    Cover Courtesy North Atlantic Books

In this field guide to foraging wild edible plants, explore the health benefits of wild-harvested food and how to safely identify plants. Wild Edibles (North Atlantic Books, 2013) outlines the basic rules for gathering etiquette, and author Sergei Boutenko offers more than 60 recipes to put your foraged food to use. The World’s Best Hummus Recipe was taken from part three, “Wild Edible Recipes.”

You can purchase this book from the GRIT store: Wild Edibles.

More From Wild Edibles

How to Forage for Wild Edible Plants
Foraging Wild Edibles on the Pacific Crest Trail
Beginner Green Smoothie Recipe

The World’s Best Hummus Recipe

2–3 cups soaked chickpeas (you can also used cooked)
4–5 cloves garlic
1/4–1/2 cup tahini (sesame seed butter)
1/4 cup lemon juice
1/2 cup water
2 tablespoons wheat-free tamari
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
salt to taste
fresh herbs, like cilantro or parsley, for additional flavor (optional)

Blend all ingredients in a food processor until texture is creamy. Enjoy as a dip or add to sandwiches and wraps.

How to Soak Chickpeas:

Place chickpeas in a bowl and cover with 2 to 3 times as much water, as they will expand. Soak for at least 8 hours. Drain the soaking water.



September 12-13, 2019
Seven Springs, Pennsylvania

Fermentation Frenzy! is produced by Fermentation magazine in conjunction with the MOTHER EARTH NEWS FAIR. This one-and-a-half day event is jam-packed with fun and informative hands-on sessions.


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