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Hummus with Saffron

Updated: Apr 4

My hummus recipe is simple and unique. I use saffron. Not a surprise since it is my favourite spice. It is wonderful in hummus. I skip the tahini and double up on the lemon. Try this with fresh pita and veggies, as a side with organic brown rice or indulge with your favourite potato chips. You're going to love this one.


1 Can organic chick peas, 14-15 oz.

1/2 Cup good quality safflower or canola oil

2 Lemons, grate 1 teaspoon of rind, then juice both lemons, set aside

1 Teaspoon of Persian saffron

1/2 teaspoon sea salt

Fresh ground pepper to taste


Rinse chickpeas and place in bottom of a food processor.

Blend on low or medium until mushy.

With processor running, slowly drizzle the oil until blended and smooth.

With processor running, add the lemon rind and lemon juice.

Then add the saffron, sea salt and pepper.


Put hummus in a covered glass bowl or storage container, drizzle a little oil and pepper on top.

Keep in fridge for a few hours, or even overnight.

Saffron should be appear in little red bits throughout the hummus.

Serve and try not to eat it all at once.

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