PANTRYFLEX

blend · nut sauce

NATIONAL AWARD WINNERPrep 10 min

Chez Panisse Hummus

Independent adaptation of a publicly published Alice Waters recipe. Not affiliated with, sponsored by, or endorsed by Alice Waters.

Alice Waters's Chez Panisse Hummus, from the published recipe.

Ratio

Ratio by volume: Water 60 ml, Tahini 60 ml, Olive Oil 60 ml, Lemon Juice 45 ml
Water 60 mlTahini 60 mlOlive Oil 60 mlLemon Juice 45 ml

Ingredients

  • Chickpeas — 3/4 cup dried cooked (~2 cups) (360 g)
  • Water — 1/4 cup cooking liquid (60 ml)
  • Lemon — 1/4 preserved lemon rind (15 g)
  • Tahini — 1/4 cup (60 ml)
  • Olive Oil — 1/4 cup EVOO (60 ml)
  • Lemon Juice — 3 Tbsp (45 ml)
  • Garlic — 2 cloves
  • Cumin — 1/2 tsp (1 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Chez Panisse Hummus wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 4 stars · 3 national awards

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Provenance

Founder of Chez Panisse in Berkeley and a leading voice of California farm-to-table cooking; James Beard Outstanding Chef and Lifetime Achievement honoree.

Adapted from a Alice Waters recipe (Alice Waters / Food & Wine).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Alice Waters / Food & Wine (published as “Chez Panisse Hummus”). Full citation lives in Provenance.

Companion jar