Traditional Hummus with Toppings
Prep time: 
Total time: 
Serves: 2.5 cups
Classic Hummus:
  • 2 c Chick Peas, cooked
  • ¼ c Tahini
  • 2 Garlic Cloves
  • ¼ c water
  • 1 Lemon, juice & zest
  • 2 tsp Turmeric
  • Several grinds of Black Pepper (to optimize turmeric absorption)
  • Sea(weed) Salt to taste
Mushroom Topping:
  • 2 c Mixed mushrooms (I used shitakes, oysters and enokis)
  • ½ c Leek, sliced
  • 3 Garlic cloves, minced
  • 1 Rosemary sprig
  • 2 tsp Extra Virgin Coconut Oil
Roast Pepper Topping:
  • 2 Bell Peppers
  • 1 Shallot, thinly sliced
  • 3 Garlic cloves, thinly sliced
  • 1 tsp Extra Virgin Coconut oil
  • Small handful of Olives (I used Moroccan sun-dried olives)
  • Small handful of fresh Basil
Lemon & Parsley Topping:
  • ¼ c Parsley, chopped
  • Zest of 1-2 Lemons
  • 2 tsp Za'atar
  • 2 tsp Black Sesame Seeds
  • 3 Tbsp Chick Peas, cooked
  • 1 Tbsp Extra Virgin Olive Oil
For the Hummus:
  1. In a blender or food processor, blend all ingredients until smooth. Adjust seasoning.
  2. Spread out in a pasta bowl or on a plate so that it has lots of surface area.
For the Mushroom Topping:
  1. On medium heat in a frying pan, sauté the mushrooms and rosemary in the coconut oil until soft.
  2. Add the leeks and garlic and continue to sauté until the leeks are soft and transparent.
  3. Season with sea(weed) salt and spoon onto the top of a bowl of hummus.
For the Roast Pepper Topping:
  1. Preheat the oven to 325*F
  2. Put whole peppers on a parchment lined baking sheet and roast in the oven for about 30 minutes or until they are cooked through.
  3. While still hot, put peppers in a bowl and put a bowl on top. Let them sweat for 15 minutes or so, this makes them easier to peel (and cooler).
  4. Peel and remove the seed and stem when they are cool enough to handle.
  5. Slice up the peeled, roasted peppers.
  6. On medium heat in a frying pan, sauté the shallots and garlic in the coconut oil until they soften.
  7. Add the peppers and continue to sauté until they have warmed through and the liquid has evaporated.
  8. Add the olives and adjust seasoning.
  9. Spoon mixture onto the the hummus.
  10. Tear up the basil and scatter on top.
For the Lemon & Parsley Topping:
  1. Sprinkle the za'atar, sesame seeds, chick peas and lemon zest on top.
  2. Drizzle on the olive oil and top with parsley.
Recipe by The Crushing Cancer Kitchen at