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Pepperoncini Hummus

I remember being so scared of the pepperoncini peppers on the Olive Garden salads and always picking them off with big eyes.

Now here I am blending them up into hummus and eating them right out of the jar.

It's wild how your taste buds change so dramatically as you age.

Sometimes I like to take a mindful moment to consider all the foods I used to cringe at and now I find so much joy in.

The foods I literally felt afraid of.... & how I can now recognize my body loves the diversity!

I suggest to stay curious.


This pepperoncini hummus is:

  • tangy

  • zesty

  • creamy

pepperoncini hummus with fresh cucumbers and carrots

Pepperoncini Hummus (V + GF)

Yield: about 2 cups

Time: 10 mins


1 3/4 cup Garbanzo beans

1/4 cup tahini

1/4 cup filtered water

2 T neutral oil (I use avocado)

2 T juice from jar of pepperoncini

1 T fresh lemon juice

3-4 whole pepperoncini peppers

1/4 tsp. onion powder (or a sliver of fresh onion)

1 small clove of garlic

1/4 tsp. dried basil (or 1 tsp. fresh)

1/4 tsp. dried oregano (or 1 tsp. fresh)

1/4 tsp. dried thyme (or 1 tsp. fresh)

1/4 tsp. pink salt


Put all ingredients in high-speed blender.

Blend, occasionally wiping the sides down with spatula until smooth & creamy!

Adjust seasonings to your liking.

Keeps for about 5 days in fridge.


I always recommend using fresh herbs if you can and home-cooked garbanzos as opposed to canned.

The more fresh & raw from earth = a higher vibration ... which is healthiest for your body, mind & spirit!

This hummus is complemented best with sweeter veggies such as carrots & bell peppers.




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