Forest Hills Hummus

Forest Hills Hummus
Makes 3 1/2 cups

For my Greek friends in Queens, this hummus is given deep flavor with roasted red pepper and Kalamata olives. The flavors are subtle enough that people might not be able to guess them off the bat, they will only know that they are eating the best hummus in the world.


  • 25 oz can chickpeas
  • 1 clove garlic
  • 1 roasted red pepper (about 1/2 a cup if from a jar)
  • 1/2 cup tahini
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice (from about 1 lemon)
  • Big pinch salt
  • Several dashes fresh black pepper
  • Big pinch paprika
  • 1/2 cup pitted kalamata olives


  • Drain chickpeas and reserve cooking liquid in a separate bowl.
  • Place garlic in food processor and pulse to chop.
  • Add chickpeas, red pepper, tahini, olive oil, lemon juice, salt, black pepper and paprika.
  • Puree until mostly smooth.
  • Add reserved chickpea liquid to thin a bit, from 1/4 to 1/2 a cup, and puree further until very creamy.
  • Add olives and pulse until they are finely chopped.
  • Taste for salt and seasoning.
  • Store in a tightly sealed container and refrigerate until ready to use.


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