Homestyle Hummus

Homestyle Hummus


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It's American sass meets Mediterranean class. The smooth savoriness of the hummus blends in with crispy scallions, rich red peppers, and the joyfulness of bacon.

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Chicago, IL

Time needed

15 min preparation + 2-3 hour cooking

Serving Size / Yield

6 servings


  • 4 scallions
  • 4 slices of bacon
  • 4 roasted red peppers from a jar
  • 1 can chickpeas
  • 1/3 cup tahini
  • 1/4 cup warm water
  • the juice of 1 lemon
  • Salt and pepper
  • 1 tablespoon of olive oil
  • 1 tablespoon minced garlic

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Drain and rinse your chickpeas, then pat them dry with a paper towel and pour into a food processor. Chop up the chickpeas in the food processor. While it's blending slowly pour in the olive oil, tahini, minced garlic, and lemon juice. Pause the blending and taste for flavor and consistency. Add salt and pepper to taste. Slowly pour in the water a little at a time while blending until it reaches a desired consistency.

Pour the hummus into a bowl. Cook the bacon and allow to cool. Slice the scallions and red peppers. Crumble the bacon.

Stir 3/4 of the bacon, scallions, and peppers into the hummus. Sprinkle the rest on top and refrigerate for 2-3 hours. Drizzle with olive oil and serve.

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