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Hummus With A Twist

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Browse through recipes from Breakfasts to Dinner and every dish in between, using all of our delicious natural foods. Let us know how they come out @carringtonfarms



Recipe by Deborah Orlick Levy, MS, RDN


  • 1 15 oz can chickpeas
  • 1 large lemon
  • 1/4 cup tahini
  • 1 small garlic clove minced
  • 3 tsp Carrington Farms Argan Oil
  • 1/2 tsp ground cumin
  • Salt (if desired)
  • 5 tablespoons of water


  • In a food processor, combine the tahini and the juice from the lemon. Mix for 1 minute and then, using a soft spatula, scrape the sides and bottom into the middle and mix again for another 30 seconds to a minute or until the hummus looks smooth and creamy.
  • Add the Argan Oil, minced garlic, and cumin to the food processor. Mix all together for another 30 seconds, scrape the sides and bottom and mix again for another 30 seconds or until well blended.
  • Open, drain and rinse the chickpeas well. Add half to the food processor, mixing for a minute. Scrape the sides and the bottom into the middle and add the rest of the chickpeas until thick and very smooth, about 2 minutes. Add water to the food processor, 1 tablespoon at a time, mixing well, until the hummus is the right consistency.
  • Add salt if desired. Drizzle on top with Argan Oil to give a delicious nutty flavor to the hummus.

Store in an airtight container in the refrigerator for up to a week.