Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

We love hummus at Claire’s. It’s great for dipping or in a sandwich. This version has cayenne pepper and Tabasco to give it a little more zip than our hummus sandwich filling. Either way, it’s cholesterol-free and delicious.


  • 1 pound dried chickpeas
  • 1 cup tahini (sesame paste, found in health food stores)
  • ¼ cup olive oil
  • Juice of 2 lemons
  • 3 tablespoons water
  • Large pinch of cayenne pepper
  • Dash Tabasco
  • 4 cloves garlic, chopped
  • Salt, to taste
  • ½ cup chopped parsley
  • ¼ teaspoon paprika


  1. Soak the chickpeas overnight in a large pot with 10 cups of water. Add fresh water to cover by 2 inches, then boil for about an hour or until soft, adding water as necessary. Drain.
  2. Place all the ingredients except the parsley and paprika in the bowl of a food processor. Puree until smooth. Taste for seasoning. Turn into a bowl and sprinkle with parsley and paprika. Serve with pita triangles for dipping.