Caper Hummus

By Chef:  Callie England
Posted: January 3, 2011


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This hummus is completely delicious! The saltiness of the capers perfectly compliment the richness of the chickpeas and garlic – like in a ‘match made in heaven’ sort of way.


  • 4 C of cooked chickpeas (use sprouted chickpeas or zucchini for a raw version)
  • 1/3 C lemon juice
  • 1/4 C olive oil
  • 3 T tahini
  • 2 T caper juice
  • 1-2 cloves of garlic
  • 1 tsp cumin
  • .5 tsp paprika
  • .25 tsp sea salt


  • 3 T capers
  • 1 T Lucerno Lemon Infused Olive Oil (I love this stuff!)


1. In a high-speed blender, combine the first set of ingredients and blend until smooth.

2. In a food processor add capers and pulse until roughly chopped.

3. Mix 2 T of capers with the hummus mixture.

4. To serve, place mixture in bowl – garnish with 1 T of capers and drizzle with lemon infused olive oil.