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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