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

10 minPrep Time

10 minTotal Time

Save RecipeSave Recipe


  • 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.


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More about Emily Levenson

Emily Levenson is a meditation encourager, mama, and Pittsburgh enthusiast. She recently launched a podcast called Nourish + Flourish and is a co-pilot at Propelle.


  1. Reply This looks so good :) I am definitely going to try it. I love hummus I don't think I relized it was that wasy to make :) thanks for the great recipe!! Brit
    1. Reply it's super easy! and tastes waaay better than the store-bought variety.
  2. Reply 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.
    1. Reply he's okay with sharing the recipe. so long as you don't take his stash, he's good.
  3. Reply 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. Reply 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. Reply 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 :)
    1. Reply The Hubster loves edamame hummus. i'm not a huge fan...oh well! The zuchini hummus sounds intriguing though!

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