Balsamic-Infused Hummus (Nightshade Free)

The Hubster has recently discovered that he has a full on addiction to hummus. And when I say addiction, that’s putting it nicely.

He requests a new batch before the old batch is even gone. He notices when someone else (i.e.β€”ME) has been eating the hummus. And he gets a little grumpy when it’s gone.

I suppose it could be worse. He could be addicted to other things.


The Hubster's Hummus

Prep Time 10 minutes
Total Time 10 minutes
Author Emily Levenson |


  • 1 15-oz can chick peas, rinsed and drained
  • 1/4 cup olive oil
  • 2-3 cloves garlic minced
  • 2 tbs tahini
  • juice from 1/2 lemon
  • 3 tbs red onion chopped
  • 2 tbs balsamic vinegar
  • salt
  • pepper
  • fresh parsley chopped


  1. Place chickpeas into blender and pulse for 1-2 minutes.
  2. Add olive oil and pulse until mostly mixed in and smooth.
  3. Add in minced garlic, tahini, and lemon juice. pulse until mixed thoroughly.
  4. Add red onion, balsamic vinegar, salt and pepper. pulse again until smooth and creamy.
  5. Add chopped parsley and pulse again until parsley is mixed throughout.
  6. Serve with your favorite pita chip, veggie, or other dip-able item.
  7. Consider making a double batch so that you won't have to hide any!

Allergen Information

Nightshade free, dairy free, gluten free, wheat free, soy free, corn free, and egg free.
Looking to create change in your life?

Enter your name and email below to get access to my free library of e-books, worksheets, and resources to help you embrace change, inspire creativity, and feel a deep sense of satisfaction with your life.

Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

8 comments / Add your comment below

  1. This looks so good πŸ™‚ I am definitely going to try it. I love hummus I don’t think I relized it was that wasy to make πŸ™‚ thanks for the great recipe!! Brit

  2. This look like a great and easy recipe… Thanks for sharing it!

    Did you tell your hubby you were sharing it? Wouldn’t want him to be grumpy for sharing his addiction.

  3. Ooo I LOVE hummus! Except I’d leave out the onions and balsamic, but that’s just me. I think I would drizzle the balsamic over it later, but I think adding it into the processor might make it a bit too sour for me. Have you tried adding stuff like roasted red peppers or spinach?

  4. this sounds really tasty! love the additions besides the chickpea/hummus/oil/lemon juice regular.
    i have a sort of weird tip. but it really works.
    if you “skin” the chickpeas before blending them, the hummus will come out way creamier and without any bitter aftertaste. it’s a bit of a pain because there are so damn many in a can, but it’s easy- you just kinda squeeze them until the pea pops out of the outer husk and discard that.
    of course if you don’t mind a little gritty and don’t taste the bitter you may not want to bother but i think it’s worth it!

  5. edamame hummus is also really good! you can also mix finely grated zucchini with tahini/lemon/garlic/olive oil for a veggie hummus that is nearly indistinguishable from the chickpea kind. also try blending in some kalamata olives mmmm πŸ™‚

Leave a Reply