Summer Salad Surprise!


Adding a vibrant green salad is one of the easiest way to add raw veggies in your daily healthy lifestyle. We concocted a dreamy dressing which makes a  creamy tahini drizzle on your salads, grilled veggies, or even a dip. 

Serving: 2 1/2 cups  Prep time: 10 minutes  Cook time: 0  Skill Level: Easy Peasy!


For the Creamy Tahini Sauce:

  • 2 garlic cloves, coarsely chopped; optional
  • 1 teaspoon kosher salt
  • 1 cup tahini
  • 1 cup warm water
  • 1/2 cup chopped fresh parsley or cilantro
  • 1/2 cup fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon Shiraz  spice blend

For the salad:

  • 1/2 head of lettuce or blend of your favorite greens
  • 1 cup of cherry tomatoes
  • 3-4 sliced cucumbers


  1. In a mixing bowl, combine garlic, salt, tahini, and water and whisk until you create a smooth mixture. Add in the parsley or cilantro, lemon juice, evoo, and the spice blend. Taste and adjust to your liking
  2. In a big bowl, add your salad ingredients.
  3. Drizzle the dressing on your salad and serve

Prep tip: The quality of the tahini matters. Choose a smooth organic, and non-gmo option to create the most delicious dressing.

Got any leftovers? Store this tahini recipe in a air tight jar in the fridge and use within 3-4 days. If the mixture thickens, add some warm water for a smoother texture.

Continue Reading >

Shiraz Yellow Split Pea Stew

 A recipe passed down for generations, this is a favorite in the Persian cuisine enjoyed by many around the globe. The Yellow Split Pea stew embraces a savory flavor in a tomato sauce bursting with a zesty lime finish. Serve over fluffy and aromatic saffron basmati rice. Complete your meal with a field of hummus, naan, a big green salad and gather your loved ones for an unforgettable experience.

Servings: 4-6  Prep time:15 minutes   Cook time: 1 1/2 hours    Skill level: Bring it!


  • 1 tablespoon of coconut or extra virgin olive oil
  • 1 onion; diced 
  • 1/2 pound or protein; I used stew meat for this recipe
  • 1 cup yellow split peas; rinsed
  • 3 tablespoons tomato paste 
  • 3 dried limes 
  • 1 teaspoon Shiraz Spice blend
  • Salt and pepper to taste
  • 6 cups water


  1. Over medium heat, melt the oil, add the onions, and sauté for a couple of minutes.
  2. Add the Shiraz and allow the spice to bloom for 5-10 seconds, add your protein, S&P, and stir. Make sure your protein is browned.
  3. Add the tomato paste and split pea and stir to create a mixture. 
  4. Add water to cover all the ingredients in the pot by 1-2 inches.
  5. Add in the dried limes. Lower the heat, cover and cook for about 1-1/4 hours or until the protein is cooked thoroughly.  Add a little bit of water and adjust seasoning to taste, if needed. 
Prep Tips: 
1. Soak the dried limes in water for 5 minutes and then pierce them in a few places with a dinner fork.
2. If cooking with beef, lamb or chicken, make sure to cook throughly before consuming. 
Shopping tip: 
1.You can find dried limes in any Middle Eastern market.

A feast to remember...

We would love to see how you create this recipe. Make sure to tag #hummuschick on instagram so we can see!

Continue Reading >

Provence Roasted Tomatoes

Fragrant, full body, and flavor packed roasted tomatoes create delicious topping to hummus and avocado toast, easily tossed in pasta, and the perfect addition to soups and salads. 

Provence Roasted Tomatoes
Yield: 5 servings    Cook time: 30-45 minutes   Skill level: Easy Peasy!


  • 1/2 pound cherry tomatoes
  • 2 Tablespoons of extra virgin olive oil or coconut oil
  • 1 Tablespoon of Hummus Chick Provence Herb Blend
  • A pinch of salt


  1. Preheat oven to 350F/180C
  2. In a medium bowl, toss all ingredients until fully coated.
  3. Roast for 30-45 minutes. 

Feeling inspired?

We love to see how you recreate our recipes with your own flair. I'm sure you're going to rock this simple but whole food beaut. Show off your craft by tagging #hummuschick on Instagram so we can share you with our culinary community. 

Bon appetit!


Hummus Chick Stuffed Bell Peppers

Hummus Chick Stuffed Bell PeppersTaking lunch to work is the best way to nourish your body with whole and nutrient dense ingredients. This recipe is super easy to make with sweet and crunchy flavors with zero clean up! Just add a spoon.




  • 2 raw bell peppers; stemmed and seeded
  • 1 diced Persian cucumber
  • 1 diced tomato
  • 1 lemon; freshly squeezed
  • 2 Tablespoons of extra virgin olive oil
  •  A handful of chopped parsley

For the couscous:

  • 1 cup couscous
  • 1 1/2 cup water
  • Salt and pepper to taste


  • 1 Tablespoon of Hummus Chick Classic for each bell pepper
  • Avocado Slices


In a small saucepan, bring the water to boil. Add couscous, stir once, and remove from the heat and let it sit for 7-10 minutes. Then, with a fork, fluff the couscous and set aside.

In a medium sized bowl, add the couscous, cucumber, tomato, lemon juice, parsley, extra virgin olive oil, season with salt and pepper, and toss till all ingredients are combined. 

Scoop the mixture in each pepper, top off with hummus and avocados!

Refreshing Salad with Hummus Dressing

Refreshing Summer Salad with Hummus Dressing


  • 2 Tbl of your favorite Hummus Chick™ hummus flavor
  • Juice of 1 Lemon
  • Extra Virgin Olive Oil
  • Fresh chopped Basil



Combine hummus and lemon juice together. While whisking, slowly pour olive oil in until the desired consistency is reached.  Add chopped basil and drizzle over carrot noodles, crispy cucumbers and ripe avocado for a fantastically fancy salad.