This restaurant-worthy Cedar Plank Salmon recipe is on your table in less than 30 minutes! The salmon is cooked on a plank of cedar, on the grill (or in the oven) enhancing it with incredible flavor, and glazed with some brown sugar and dijon.

Do you love seafood recipes? Try this Hot Honey Salmon Bowl, Easy Homemade Crab Cakes, Seafood Pasta, or Shrimp and Grits.

How to cook Cedar Plank Salmon:

Soak Cedar Planks in water for at least 2 hours, or up to 24 hours, prior to grilling. (This is an easy step to do the night before, or morning of).

Make Glaze: Stir the brown sugar and Dijon mustard together until smooth. Season salmon with salt and pepper.

Prep Grill: Preheat grill to medium-high heat. Once hot, set the grill for indirect grilling (so the cedar planks don’t catch fire). For a two-burner grill, turn one burner off and place cedar planks on the unlit side. For three or four burner grill, turn off the middle burner(s) and place cedar planks in the center.

Add cedar planks: Place pre-soaked cedar planks on the hot grate, over indirect heat, and close the lid. Leave the plank until there is a smoky smell, about 4-5 minutes.

Rotate planks and place salmon, skin side down, on top. Spread a spoonful of mustard mixture on top of each filet and add a thin slice of lemon, if desired. Close grill lid.

Cook salmon on the cedar planks for about 15 to 25 minutes (depending on thickness), or until cooked through (125 degrees F to 140 degrees; medium rare/medium well). Remove and cover with foil about 5 degrees shy of desired temperature, as it will continue to a cook as it rests on the hot cedar plank. Be careful not to overcook it.

Cedar Plank Salmon: FAQ’s

Serve with:

• Rice Pilaf
• Mashed Potatoes
• Twice Baked Potatoes
• Wedge Salad
• Balsamic Roasted Carrots
• French Green Beans
• Artisan No Knead Bread

Print

Cedar Plank Salmon

This restaurant-worthy Cedar Plank Salmon recipe is unbelievably easy to make, cooked on the grill, and ready to "wow" any dinner guests.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Soak Planks 2 hours hours

Total Time 25 minutes minutes

Servings 4

Calories 359kcal

Author Lauren Allen

Cost 20

Equipment

• Cedar Planks

Ingredients

• 1 or 2 cedar planks*
• 4 salmon fillets , about 4oz each
• Salt and freshly ground black pepper
• 1/3 cup dijon mustard
• 1/2 cup light brown sugar
• 1 lemon , thinly sliced

US Customary – Metric

Instructions

• Soak cedar planks in water for at least 2 hours, or up to 24 hours, prior to grilling. Remove salmon from fridge 30 minutes before grilling.
• Make Glaze: Stir brown sugar and Dijon mustard together until smooth. Season salmon with salt and pepper.
• Prep Grill: Preheat grill to medium-high heat. Once hot, set the grill for indirect grilling (so the cedar planks don't catch fire). For a two-burner grill, turn one burner off and place cedar planks on the unlit side. For three or four burner grill, turn off the middle burner(s) and place cedar planks in the center.
• Add cedar planks: Place pre-soaked cedar planks on the hot grate, over indirect heat, and close the lid. Leave the plank until there is a smoky smell, about 4-5 minutes.
• Rotate planks and place salmon, skin side down, on top. Spread a spoonful of mustard mixture on top of each filet and add a thin slice of lemon, if desired. Close grill lid.
• Cook salmon on the cedar planks for about 15 to 25 minutes (depending on thickness), or until cooked through (125 degrees F to 140 degrees; medium rare/medium well). Remove and cover with foil about 5 degrees shy of desired temperature, as it will continue to a cook as it rests on the hot cedar plank. Be careful not to overcook it.

Video

Notes

Cedar Planks come in different sizes, so place as many salmon fillets on the cedar plank as will fit. You can buy cedar planks at most grocery stores in the grilling section, or on Amazon. They are an affordable and non threatening solution to achieving wood smoked flavor without fancy equipment.

To Cook Cedar Plank Salmon in the Oven: Cook salmon on cedar planks in a 375 degrees F oven, for about 15-25 minutes (depending on thickness) or until 125-145 degrees F. Remove it a few degrees shy of desired temperature, cover and allow to rest.

Side Dish Ideas:

• Rice Pilaf
• Mashed Potatoes or Twice Baked Potatoes
• Wedge Salad
• Balsamic Roasted Carrots
• French Green Beans
• Artisan No Knead Bread
• Whipped Feta with Roasted Vegetables 
• Whole Roasted Cauliflower 

Nutrition

Calories: 359kcal | Carbohydrates: 28g | Protein: 35g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 94mg | Sodium: 311mg | Potassium: 901mg | Fiber: 1g | Sugar: 27g | Vitamin A: 83IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 2mg

I originally shared this recipe June 2018 . Updated May 2020 and May 2024.

This healthy Protein Waffles recipe has cottage cheese and protein powder to make high protein, delicious waffles while still helping you achieve your health goals. They are macro friendly and ready in just 10 minutes!

Want more high protein recipes? Try Chicken Street Tacos, Vanilla Protein Shake, Sheet Pan Chicken Fajitas, or Hot Honey Salmon Bowls!

How to make Protein Waffles:

Make Batter: Blend oats and flour into a powder. Add remaining ingredients and blend until smooth.

Cook: Pour batter in a waffle iron and cook until golden brown. Top with fresh berries, syrup, or your favorite toppings.

Freezing Instructions:

Make a big batch of high protein waffles and cool completely before transferring to a freezer safe. Freeze for up to 2 months. Warm in toaster, microwave or air fryer.

Print

Protein Waffles

This healthy Protein Waffles recipe has cottage cheese and protein powder to make high protein, delicious waffles while still helping you achieve your health goals. They are macro friendly and ready in just 10 minutes!

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4 waffles

Calories 260kcal

Author Lauren Allen

Ingredients

• 3/4 cup old-fashioned rolled oats
• 1/4 cup whole wheat flour
• 1 cup cottage cheese
• 3 eggs
• ½ cup Vanilla Protein Powder
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• ½ teaspoon baking soda

US Customary – Metric

Instructions

• Blend oats and flour into a powder.
• Add remaining ingredients and blend until smooth.
• Cook batter in a waffle iron until golden brown. Top with fresh berries, syrup, or your favorite toppings.

Video

Notes

Makes 4 waffles

Freezing Instructions: Make a big batch and let cool completely. Transfer to a freezer safe bag and keep in the freezer for up to 2 months. Take out and reheat in toaster or air fryer.

Nutrition

Calories: 260kcal | Carbohydrates: 24g | Protein: 27g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 159mg | Sodium: 438mg | Potassium: 239mg | Fiber: 2g | Sugar: 3g | Vitamin A: 252IU | Calcium: 171mg | Iron: 2mg

Our easy Chicken Caprese recipe has juicy chicken breasts baked in a simple balsamic reduction with melted mozzarella, fresh tomato, and basil. It’s healthy, flavorful, and made all in one pan.

Do you love one pot meals as much as I do? I recommend this Tuscan Chicken Pasta, Mongolian Beef, Cottage Pie, or Meatballs Arrabbiata!

How to make Chicken Caprese:

Sear Chicken and Make Sauce: Season chicken on both sides with oil, basil, oregano, salt, and pepper then sear in a hot pan with oil, until golden brown on each side. In a bowl, combine diced red onion, garlic, balsamic vinegar, and brown sugar. Pour mixture into the pan and simmer.

Bake: Return chicken to the pan and spoon sauce on top. Place pan in oven and bake until chicken is cooked through. Top each chicken breast with a slice of fresh mozzarella cheese. Broil until the cheese has melted completely.

Serve: Add a fresh sliced tomato and basil on top. I love to serve chicken caprese with a green salad and fresh artisan bread.

Storing and Freezing Instructions:

Store leftovers in an airtight container in the refrigerator for up to 3 days. I enjoy the cold chicken chopped over salad greens, for lunch.

To Freeze: You may freeze the chicken before adding the cheese and tomatoes in an airtight container for up to 2 months. Thaw overnight in the fridge, then rewarm and add caprese toppings.

Recipe Variations:

• Grilled Chicken Caprese: Season the raw chicken as directed, but grill on a well greased grill, until cooked through. Add mozzarella cheese and close grill lid until cheese has melted. Add tomato and basil and serve.
• Chicken Caprese Pasta: Double the balsamic sauce then serve the chicken caprese over hot cooked pasta, drizzling the pasta in the extra sauce.
• Chicken Caprese Sandwich: Cook chicken in oven as directed. Serve each cooked breast inside your favorite kind of toasted bread or crusty roll, with a slice of mozzarella, tomato, and handful of arugula. Garnish with salt and pepper and a small drizzle of balsamic sauce.

Print

Chicken Caprese

This easy Chicken Caprese recipe has juicy chicken breasts baked in a simple balsamic reduction with melted mozzarella, a slice of a fresh tomato, and chopped basil. It's healthy, flavorful, and made all in one pan!

Course Main Course

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 360kcal

Author Lauren Allen

Cost 6

Ingredients

• 3-4 boneless skinless chicken breasts*
• 2 Tablespoons olive oil
• 3/4 teaspoon dried basil
• 3/4 teaspoon dried oregano leaves
• salt and pepper
• 1/3 cup red onion , diced
• 1/3 cup balsamic vinegar
• 2 Tablespoons light brown sugar
• 1 clove garlic
• 2 Roma tomatoes , sliced
• 8 ounces fresh mozzarella cheese , sliced
• fresh basil leaves , chiffonade cut

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F.
• Season chicken on both sides with 1 Tablespoon oil, basil, oregano, salt and pepper. 
• Brown chicken: Heat a large oven-proof skillet over medium-high heat. Once hot, add remaining oil, then chicken, and sear chicken quickly, flipping once, just until golden on both sides. Remove to plate.
• Glaze: Mix together the diced red onion, garlic, balsamic vinegar and brown sugar. Pour the mixture into the skillet and simmer, stirring, for 3 minutes.
• Bake: Return chicken to pan and spoon sauce over it. Place pan in oven and roast until the chicken is cooked through (165 degrees), about 10-20 minutes depending on how thick the breasts are. Remove from oven. 
• Turn oven to broil.
• Top each chicken with a slice of fresh mozzarella cheese. Broil just until the cheese has melted.
• Serve immediately, topped with fresh sliced tomatoes and fresh-cut basil and spoon the pan sauce over the top. 
• Make it a meal and serve chicken caprese with a green salad and fresh artisan bread.

Video

Notes

Chicken: If your chicken breasts are overly thick, you can butterfly them by cutting them in half, horizontally, to make two thinner chicken breast halves that will cook faster.

Storing Instructions: Keep leftovers in an airtight container in the refrigerator for up to 3 days. I enjoy the cold chicken chopped over salad greens for lunch!

Freezing Instructions: You may freeze the chicken before adding the cheese and tomatoes in an airtight container for up to 2 months. Thaw overnight in the fridge, then re-warm and add caprese toppings.

Grilled Chicken Caprese: Season the raw chicken as directed, but grill on a well greased grill, until cooked through. Add mozzarella cheese and close grill lid until cheese has melted. Add tomato and basil and serve.

Chicken Caprese Pasta: Double the balsamic sauce and serve the chicken caprese over hot cooked pasta, drizzling the pasta in the extra sauce.

Chicken Caprese Sandwich: Cook chicken in oven as directed. Serve each cooked breast inside your favorite kind of toasted bread or crusty roll, with a slice of mozzarella, tomato, and handful of arugula. Garnish with salt, pepper, and a small drizzle of balsamic sauce.

Nutrition

Calories: 360kcal | Carbohydrates: 13g | Protein: 29g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 74mg | Sodium: 149mg | Potassium: 502mg | Fiber: 1g | Sugar: 11g | Vitamin A: 540IU | Vitamin C: 10.6mg | Calcium: 237mg | Iron: 0.9mg

I originally shared this recipe May 2019. Updated August 2021 and April 2024.

These insanely flavorful Greek Burgers have seasoned turkey patties topped with feta aioli, grilled onions and arugula. The combination of flavors is absolutely delicious, and it’s a bonus that they’re healthy and protein-packed.

If you enjoy sandwiches and burgers, I highly recmomend our French Onion Burger, Sloppy Joes, and Cuban Sandwich.

How to make Greek Burgers:

Make Burger Patties: Combine meat, parsley, basil, oregano, garlic, roasted red peppers, breadcrumbs, feta, egg, salt and pepper. Squish together with your hands (or lightly with a meat chopped) until combined. Divide into 5 equal portions and form into patties, pressing a thumb imprint into the center of each.

Cook: Heat grill or cast iron pan over medium-high heat, and grease well. Add patties and cook for a few minutes on each side, flipping once, until cooked through (165 degrees F). Remove to a plate.

Prepare Toppings: Add onions to hot pan or grill and cook for 3-4 minutes, until slightly charred. Combine all the feta aioli ingredients in a bowl and stir until well combined.

Serve burgers on buns, topped with onion, arugula and feta aioli.

Make Ahead Instructions:

To Make Ahead: The feta aioli can be made a few days in advance then stored in an airtight container in the fridge. You can mix and form the greek burger patties up to 1 day ahead of time. Store them covered well in the refrigerator.

More Greek Inspired Recipes:

• Gyros
• Hummus
• Pita Bread
• Beef Gyros
• Chicken Gyros

Print

Greek Turkey Burgers

These Greek Burgers are so flavorful made with seasoned turkey patties and feta aioli sauce, on a soft bun with red onions and arugula. They'll be the star of any BBQ.

Course Main Course

Cuisine Greek

Prep Time 10 minutes minutes

Cook Time 13 minutes minutes

Total Time 23 minutes minutes

Servings 5

Calories 356kcal

Author Lauren Allen

Ingredients

Burger Patties:

• 1 lb ground turkey , or use ground beef or ground lamb
• ¼ cup chopped fresh parsley
• 6 fresh mint leaves , finely chopped
• 1 teaspoon dried basil
• 2 teaspoons dried oregano leaves
• 3 cloves garlic , minced
• 1/3 cup roasted red bell peppers , finely chopped
• 2/3 cup Panko breadcrumbs
• ¼ cup feta cheese crumbles
• 1 large egg
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Feta Aioli:

• ¼ cup feta cheese crumbles
• 1/4 cup light mayonnaise
• 1/4 cup plain Greek yogurt , or sour cream
• 3 cloves garlic , minced
• 1-2 teaspoons harissa paste , optional
• salt and pepper , to taste

Burgers:

• ½ red onion , sliced into thick rings
• 5 hamburger buns , good quality
• 1 cup Baby arugula , or lettuce of choice

US Customary – Metric

Instructions

• Meat: In a large mixing bowl, combine the ground meat, parsley, mint, basil, oregano, garlic, roasted red peppers, breadcrumbs, feta, egg, salt, and pepper. Squish together with your hands (or lightly with a meat chopper) until combined. Divide into 5 equal portions and form into patties, pressing a thumb imprint into the center of each.
• Cook Patties: Heat grill over medium-high heat (or use a cast iron skillet, to cook on stovetop) and grease well. Add patties and cook for a few minutes on each side, flipping once, until cooked through (165 degrees F). Remove to a plate and cover to keep warm.
• Cook onions: Add onions to grill and cook for 3-4 minutes, until slightly charred.
• Feta Aioli: Combine all the ingredients in a bowl and stir until well combined.
• Assemble: Top burger buns with aioli, then greek burger patty, onion, arugula, and more sauce. Apply top bun, and enjoy.
• Serve with: Tomato Cucumber Salad , Burrata Salad, or Fries.

Video

Notes

Make Ahead Instructions: The feta aioli can be made a few days in advance and stored in an airtight container in the fridge. You can mix and form the greek burger patties up to 1 day ahead of time. Just make sure to keep them covered well in the refrigerator.

 

Nutrition

Calories: 356kcal | Carbohydrates: 33g | Protein: 32g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 98mg | Sodium: 1207mg | Potassium: 466mg | Fiber: 2g | Sugar: 5g | Vitamin A: 527IU | Vitamin C: 11mg | Calcium: 209mg | Iron: 4mg

I’m crushing hard on these easy Tahini Chicken Bowls made with flavorful grilled chicken and veggies on a bed of rice, with a tahini sauce drizzle on top.

I have a deep love for bowl recipes. Some of my favorites are Hawaiian Bowls, Shawarma Bowls, Spring Roll Bowls, and Egg Roll in a Bowl!

How to make Tahini Chicken Bowls:

Make Tahini Sauce: Combine all sauce ingredients together then set aside. Can be made in advance. Thin with water to reach desired sauce consistency.

Marinate Chicken:Whisk together all marinade ingredients and pour over the chicken, tossing to coat. Marinate in the fridge for 1-8 hours.

Grill chicken and veggies over medium high (or cook in a hot greased cast iron pan). I like to drizzle the veggies with olive oil and season with salt and pepper. You can cut the veggies into large chunks and place directly on the grill, or use my favorite grill baskets.

Assemble: Add base of cauliflower rice or white rice. Top with chicken and veggies then drizzle with tahini sauce. Garnish with a big pinch of parsley and mint.

Make Ahead and Freezing Instructions:

Make Ahead Instructions: The tahini sauce can be made ahead of time and stored in the refrigerator until ready to use. The chicken can be placed in the marinade anywhere from 1-8 hours before grilling. I love to do these two simple things, and chop the veggies, in the morning so dinner is quick and easy!

More Easy Chicken Recipes:

• Slow Cooker Chicken Tacos
• Boursin Pasta
• Sweet and Sour Chicken
• Tuscan Chicken Pasta
• Chicken Noodle Casserole
• Chicken Tikka Masala

Print

Tahini Chicken Bowls

I'm crushing hard on these easy Tahini Chicken Bowls made with flavorful grilled chicken and veggies on a bed of rice, with a tahini sauce drizzle on top.

Course Main Course

Cuisine Greek, Middle Eastern

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Marinate 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 4

Calories 508kcal

Author Lauren Allen

Equipment

• Grill Basket optional

Ingredients

Chicken Marinade:

• 1.5 lbs boneless skinless chicken thighs
• 1/4 cup extra virgin olive oil
• 4 cloves garlic , minced
• 2 Tablespoons lemon juice
• 2 Tablespoon za’atar
• 1 teaspoon kosher salt

Tahini Sauce:

• 1/4 cup tahini
• 1 Tablespoon olive oil
• 1/4 cup lemon juice , fresh squeezed
• 2 cloves garlic , minced
• ¼ teaspoon kosher salt
• 1-2 Tablespoon cold water , if needed, to thin sauce

Bowls:

• 1 zucchini , large, chopped into halved coins
• 1 red bell pepper , chopped into large chunks
• 1 red onion , chopped into large chunks
• 10 oz fresh broccoli , ends trimmed
• ¼ cup fresh chopped parsley
• 1/4 cup fresh mint leaves , chopped
• Cooked white rice or cauliflower rice

US Customary – Metric

Instructions

• Mix tahini sauce ingredients together then set aside. Can be made in advance. Thin with water to reach desired sauce consistency.
• Marinate Chicken: In a bowl, whisk together all of the ingredients for the marinade (olive oil, garlic, lemon juice, za’atar and salt). Place chicken thighs in a large bowl and pour the marinade on top, tossing to coat the chicken. Marinate in the fridge for 1-8 hours.
• Grill: Remove chicken from marinade and grill over medium high (or cook in a hot greased cast iron pan) flipping once, until 165 degrees. Remove to a plate then cover with foil to rest.
• Veggies: Add chopped veggies to a bowl. Drizzle with olive oil then season with salt and pepper. Grill veggies in a grill basket on a very hot grill (or cook in a hot skillet on the stove), for several minutes until tender and charred.
• Assemble Bowls: Add base of cauliflower rice or white rice. Top with chicken and veggies then drizzle with tahini sauce. Garnish with a big pinch of parsley and mint.

Video

Notes

Make Ahead Instructions: The tahini sauce can be made ahead of time and stored in the refrigerator until ready to use. The chicken can be placed in the marinade anywhere from 1-8 hours before grilling. I love to do these two simple things, and chop the veggies, in the morning, so dinner is quick and easy!

Nutrition

Calories: 508kcal | Carbohydrates: 18g | Protein: 39g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 917mg | Potassium: 1019mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1960IU | Vitamin C: 129mg | Calcium: 108mg | Iron: 3mg

This homemade Hummus recipe is authentic, delicious, and better than anything you can buy! It’s made with chickpeas (garbanzo beans), garlic, lime, tahini, and spices. You won’t believe how easy it is to make!

Looking for more homemade dips? Try Pico de Gallo, Mango Chutney, or Pimento Cheese Dip!

Ingredients Needed:

• Chickpeas (garbanzo beans): One 15 oz. can or ¾ cup dried chickpeas.
• Garlic: one clove, minced.
• Salt
• Cumin
• Sumac: a tangy spice that’s essential for authentic hummus. Find it in the spice aisle, an international market, or online.
• Tahini: Leftover tahini can be stored in a cool, dry pantry for several weeks, or in the refrigerator for several months. Use it to make tahini chicken bowls, roasted cauliflower or tahini chocolate chip cookies.
• Fresh Lime juice

How to make Hummus:

Mix: In a food processor, add beans, tahini, garlic, salt, sumac, cumin, and juice from half of a lime and blend well. Add small amounts of reserved bean liquid (or water), if it’s too thick. Taste and add additional salt, if needed.

Enjoy: Add mixture to a bowl then use a small spoon to make a swirl on top of the hummus. Drizzle a little extra virgin olive oil on top then sprinkle sumac around the edges. Squeeze additional ½ lime on top.

Make Ahead and Freezing Instructions:

To Make Ahead: Homemade Hummus will keep in the fridge in a covered container then place in the refrigerator for up to 1 week.

To Freeze: Place hummus in a freezer safe container then freeze for up to 3 months. Thaw in the refrigerator overnight and enjoy.

Recipe Variations:

• No Tahini: To make hummus without tahini, you can simply leave it out.
• Add Flavor: To add a flavor twist, try about 1-2 teaspoons of harissa, za’atar, paprika, extra cumin, or sumac.
• Vegetable Hummus: Blend roasted vegetables in blender then stir into hummus.
• Sun Dried Tomato Hummus: Add ¾ cup of sun-dried tomatoes, rinsed then chopped.
• Roasted Red Pepper Hummus: add ¾ cup canned roasted peppers, finely chopped.

So many ways to enjoy Hummus:

• Dip vegetables, pita bread, breadsticks, naan, etc.
• Spread on sandwiches, wraps, burgers, avocado toast, or bagels.
• Topping for lamb gyros, chicken gyros or beef gyros.
• Garnish for chicken shawarma bowls or buddha bowls.
• Mix into pasta or mashed potatoes.

Print

Hummus

This homemade Hummus recipe is authentic, delicious, and better than anything you can buy! It's made with chickpeas (garbanzo beans), garlic, lime, tahini, and spices. You won't believe how easy it is to make!

Course Appetizer, side course

Cuisine Indian, Mediterranean

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6

Calories 94kcal

Author Lauren Allen

Equipment

• Food Processor

Ingredients

• 1 15 oz can chickpeas (garbanzo beans)* , reserve liquid from can
• 6 Tablespoons tahini*
• 1 clove garlic , minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon sumac , plus more for garnish
• 1/2 teaspoon ground cumin
• 1 lime

US Customary – Metric

Instructions

• Prep Chickpeas: Drain the canned beans, reserving the liquid from the can. (See notes for using dry chickpeas*). If time permits, peel the outer skin away each individual chickpea. This will result in very soft and smooth hummus.
• In a food processor add beans, tahini, garlic, salt, sumac, cumin, and juice from half of a lime. Blend well, adding small amounts of reserved bean liquid (or water), until you reach a smooth, creamy texture. Taste and add additional salt, if needed.
• Garnish: Add mixture to a bowl and use a small spoon to make a swirl on top of the hummus . Drizzle a little extra virgin olive oil on top and sprinkle sumac around the edges. Squeeze additional ½ lime on top.
• Enjoy with pita bread, pita chips, fresh veggies, on sandwiches, with gyros or chicken shawarma bowls.
• Store leftover hummus in a covered container in the refrigerator for up to 1 week.

Video

Notes

To use Dry Chickpeas: Add ¾ cup of dry chickpeas to a bowl and cover with plenty of water. Soak overnight. Drain water, add them to a pot and cover with 2 inches fresh water. Bring to a boil, reduce heat and simmer 1-2 hours (depending on how dry/old the beans are), until tender. Reserve bean broth for thinning the hummus. (If using dried chickpeas for this recipe I would suggest doubling the recipe, to make it worth the time).  You could also cook dried chickpeas in the instant pot (no soaking required). 

No Tahini: simply leave it out.

Flavors Variations: add 1-2 teaspoons of any of the following: harissa paste, za’atar, paprika, extra cumin or sumac.

• Vegetable Hummus: blend roasted vegetables until smooth and stir into hummus.
• Sun-Dried Tomato Hummus: add ¾ cup of sun-dried tomatoes, rinsed and chopped.
• Roasted Red Pepper Hummus: add ¾ cup canned roasted peppers, finely chopped.

Make Ahead Instructions: Hummus can be made up to 1 week in advance, stored in the fridge.

Freezing Instructions: Place hummus in a freezer safe container and freeze for up to 3 months.  Thaw in the refrigerator overnight and enjoy.

Nutrition

Calories: 94kcal | Carbohydrates: 5g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 200mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg

Recipe from Moyad, our family friend who lives in Jordan.

I originally shared this recipe May 2020. Updated July 2022 and April 2024.