The Washington Post

Hummus Sauce

Hummus Sauce 1.000

Dominic Bracco II for The Washington Post

May 20, 2009

This is a jazzed-up version of tahini sauce, made simple by using store-bought hummus.

Make Ahead: The sauce can be refrigerated in an airtight container for up to 2 days.

Servings: 1 cup
  • 8 ounces store-bought hummus
  • 1/4 cup water
  • 2 medium cloves garlic, crushed
  • 1/2 teaspoon salt
  • Leaves from 1/4 bunch of flat-leaf parsley, washed well and patted dry


Combine the hummus, water, garlic, salt and parsley in a food processor; process for 30 seconds to form a smooth sauce. Transfer to an airtight container and refrigerate until ready to serve (up to 2 days).

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Recipe Source

From columnist David Hagedorn.

Tested by David Hagedorn.

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Nutritional Facts

Calories per tablespoon serving: 27

% Daily Values*

Total Fat: 2g 3%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 157mg 7%

Total Carbohydrates: 3g 1%

Dietary Fiber: 1g 4%

Sugar: 9g

Protein: 1g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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