Center For Living Peace

Good Happens

Meatless Monday in Honor of Chef Jeff: Hot Buttered Hummus

It’s Monday!

Today we’re sharing a recipe from our wonderful Chef Jeff in honor of his upcoming France Vineyard Dinner, the first in a 3-part series of deliciousness. Hummus is tasty and versatile– use it as a dip or spread for a sandwich or wrap.

Recipe from Chef Jeff. Photo by .

Hot Buttered Hummus

chickpea photo by georgiapellegrini


  • 2 cups chickpeas, soaked overnight
  • 1 stick of butter, cut into small pieces, plus 1 1/2 tablespoons
  • 1/2 cup extra-virgin olive oil
  • 1 medium sweet onion
  • 1 teaspoon finely chopped garlic (about 1 large clove)
  • 1 tablespoon freshly squeezed lemon juice (about 1/2 lemon)
  • 2 teaspoons ground cumin
  • Salt and pepper to taste


  1. In a medium saucepan, cover the chickpeas in about 8 cups of fresh water. Bring them to a boil over medium- high heat. Reduce the heat to medium-low and simmer the chickpeas for at least 25 minutes, until very tender. Drain the chickpeas and reserve 1 tablespoon of the cooking liquid.
  2. Before the chickpeas cool down, puree them in a food processor fitted with a metal blade, with the 1 stick of butter, 1/2 cup olive oil, garlic, lemon juice, reserved cooking liquid, cumin, and salt and pepper, until very smooth and creamy. It may take 3 to 4 minutes, depending on how sharp your blade is.

Like this recipe? Learn more from Chef Jeff himself in his upcoming classes!

Or, check out another way to prepare chickpeas by georgiapellegrini!

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