Cultivate Self-Love Through nourishment

My favorite season of the year is upon us! It’s time for our bodies to ease slowly into hibernation mode. And with that transition come tasty food options we can munch on at our leisure. There is nothing better than having ready-made morsels to grab when a snack attack occurs. One of my favorites is a heaping pile of harvest hummus. I’m not talkin’ about any plain old hummus. This is a hummus so dreamy you’ll want to make it time and time again.  

In this recipe, I’ll teach you how to embellish your spread with splashes of wow so you can enjoy your hummus tenfold. 

The five main components for a stellar hummus are:

Chickpeas: This is the main ingredient. Chickpeas are a great protein source and give you a full feeling (satiety) which, in turn, can make you less likely to snack between meals. You can also use cannellini or navy beans in place of chickpeas for a creamier texture. 

Tahini: Sesame paste is another component that will give hummus an extra-smooth quality. It has a nutty, bitter taste that can be too much for some, but overall, it is another source of protein. 

Olive Oil: This ingredient is another must in a hummus-making repertoire. It adds a luxurious texture to the spread. An extra-virgin variety is best, as it’s much lighter than pure olive oil. I like to drizzle about ¼ cup into my hummus as I blend it in the food processor. You can also top hummus with a bit more and sprinkle with toasted pine nuts for a visual aesthetic. 

Garlic: When we’re talking about hummus, there is no such thing as hummus without garlic. It’s a traditional ingredient in the dish that dates back to 13th century Egypt. I usually add 3 to 4 cloves because I like it good and garlicky.

Lemon Juice: This additive puts the zing in hummus. Please use freshly squeezed lemon juice whenever possible. Trust me on this one. 

Flavor Profiles and Combinations 

There are so many different hummus recipes, you’d be a fool not to try them all. Here are a few flavor profiles and suggested ingredients you can use to make or embellish hummus. 

Mediterranean Harvest Hummus 

Herbs and Spices: basil, chili, garlic, leeks, marjoram, oregano, parsley, rosemary, sage, thyme 

Produce: bell peppers, capers, lemon (also try preserved), olives, spinach, sun-dried tomatoes 

Mexican Harvest Hummus 

Herbs and Spices: cilantro, chilis, coriander, cumin, garlic, onion, paprika, parsley, saffron 

Produce: avocado, bell peppers, corn, jicama, lime, roasted
poblano, zucchini 

Indian Harvest Hummus 

Herbs and Spices: anise, cardamom, chili, cinnamon, cumin, clove, curry, garam masala, marjoram, mint, oregano, parsley, poppy seeds, saffron, sesame, sumac, thyme, onion 

Produce: bell peppers, cauliflower, coconut, eggplant, lemon, spinach, tomato 

The sky’s the limit, m’dears! Once you get the hang of creating in the kitchen, you will begin to understand what flavors go together. Soon you’ll become so bold you start to combine flavors that aren’t usually put together. The beauty of cooking is to find yourself.

Harvest Hummus 

2 (15-ounce) cans garbanzo beans, drained (save aquafaba liquid for other use) 
2 poblano peppers 
¼ cup sun-dried tomatoes, hydrated in water for 10 minutes 
4 garlic cloves 
1 bunch fresh cilantro 
3 teaspoons ground cumin 
Juice of 1 large lemon 
2 tablespoons tahini paste 
1 teaspoon kosher salt 
½ teaspoon black pepper 
¼ cup olive oil 
Use for lovely toppings and crudité: 
Fresh corn kernels from the cob 
Sliced beets 
Baby carrots 
Sliced nectarines 
Sliced cherry tomatoes 
Sliced blueberries 
Fresh green onions 
Pumpkin seeds or pine nuts 
Hemp Hearts

Heat oven to broil. If you have a gas stovetop, char poblanos over an open flame. Roast poblanos for 8 to 10 minutes on each side, or until charred. Remove from heat and let cool. In a food processor, add chickpeas, sun-dried tomatoes, garlic cloves, cilantro, cumin, lemon juice, tahini paste, salt and pepper. Lock the lid and begin processing. As chickpeas break down, slowly add olive oil through the top shoot of the food processor. Blend for a few minutes, or until hummus is creamy and smooth. Add in a few ice cubes to make hummus extra creamy. Remove lid and add poblano peppers (stems removed). Place lid back on and process until peppers are fully incorporated into hummus. To plate, choose a large platter. Carefully spoon hummus onto platter, using a spoon to smooth it around the dish. Arrange toppings around the hummus, then drizzle with a bit of olive oil and sprinkle with seeds and hemp hearts. If you’d like to make an oil-free version, you can omit the tahini. Instead of adding olive oil in a stream as you process the hummus, add ¼ cup water.

Makes 8 to 10 servings



  • Ruthie Martinez

    Ruthie owns Black Fig Food catering and is proprietor of the online cooking platform Elevated Plant Plate. Learn more at and

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