...A Place for Personal Communion with Me

Black Pepper Hummus




  1. 1. Add all the ingredients into the blender and puree them as thoroughly as possible.


You can expect ≈1kg of hummus.



There are a lot of things that can modify the flavor of this hummus, including the type and size of lemons used, the brand of chickpeas, and so on. But the three most important things seem to be the pepper, the olive oil, and the tahini. The tahini I get is usually separated, which means that, depending on the amount of solids and liquids I get, the flavor and consistency of the hummus can noticeably change. As for brand, I use LaToya; it is easily available to me and the Greeks I originally got the recipe from insisted I use that kind. The olive oil is even more important, because different brands have very different characteristics: some are fruitier, some have a more peppery flavor, some are fairly balanced, and so on. I tend to think the fruitier olive oils (e.g., Lucini) work best, followed by the more balanced ones (e.g., Great Value, the Walmart store brand). The pepper is also crucial. Obviously, the older the pepper is or the longer it has sat around after grinding, the less flavor (especially fruitiness) it has. And while I do like freshly ground black pepper for many things, it does have a downside in this application: it is usually not ground finely enough to distribute properly through the hummus. If you use only coarsely ground pepper, then, you may need to increase the amount by 50% or more, depending on the coarseness.



This recipe is for a very nice hummus that has a different overall "character" than most other hummuses that I've tried; it is probably the second or third best hummus I've ever had. It is very easy to make...if you have a blender. Because I don't, I don't get to have this very often, but I do like it a lot.


I adapted this recipe in 2012 and 2013 from a recipe I was given by some parishioners at Holy Trinity Greek Orthodox Church in Asheville, NC, USA in 2012; the bulk of the credit goes to them. I started adding it to my website in 2012 but, due to more testing and the fact that I still don't have my own blender, it took me until March 2, 2013, to get a fairly complete recipe ready for the public. I last modified it on August 25, 2013.

I created this metadata on August 6, 2012 and last modified it on April 27, 2013.

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