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Hummus with Extra Virgin Olive Oil 3 Ways

Hummus with Extra Virgin Olive Oil


  • 2 cups drained well-cooked or canned chickpeas, reserve liquid
  • 1/2 cup tahini (sesame paste), optional, with some of its oil
  • 1/4 cup extra-virgin olive oil, plus oil for drizzling
  • 2 cloves garlic, peeled, or to taste
  • Salt and freshly ground black pepper to taste
  • Juice from 1 lemon


  • Chopped Parsley
  • 1 tablespoon ground cumin or paprika
  • 1 tablespoon Cardenas Extra Virgin Olive Oil


  1. Put all ingredients in a food processor and begin to process; slowly add the chickpea liquid or water till you reach a smooth puree.
  2. Adjust the seasoning to your taste. Serve, drizzled with the olive oil and your garnish!

Hummus Varieties (add to ingredients above):

Red Pepper: 1/2 cup of fresh or roasted red pepper

Beet: 1/2 cup of roasted beets


Make it a Meal!

Top your Hummus with sauteed ground lamb (see recipe below), fresh chopped herbs and Extra Virgin Olive Oil.

Ground Lamb:

  • 1 lb ground lamb (or beef)
  • 2 tablespoons Cardenas Extra Virgin Olive Oil
  • 1/3 cup Cardenas Cranberry Orange Balsamic
  • 2 cloved garlic
  • 1/4 cup diced onion
  • sea salt and pepper


  1. Saute onion in the olive oil, add ground lamb, seasoning with salt and pepper.            
  2. Once the meat is cooked drain excess liquid, add garlic and balsamic, sautee for additional 2 minutes
  3. Serve over hummus with fresh grilled pita.            

 Hummus Varieties (try a hummus trio by adding these ingredients to the above recipe):                                   

Red Pepper: 1/2 cup of fresh or roasted red pepper                                   

Beet: 1/2 cup of roasted beets

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