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Every Wednesday, Bon Appétit executive editor Sonia Chopra shares what’s going on at BA—the stories she’s loved reading, the recipes she’s been making, and more. If you sign up for our newsletter , you’ll get her letter before everyone else. Here’s a fun thing about my job: Every so often, I get to test recipes before they go live on our websites or into the pages of the magazine. It’s standard practice at publications like Bon Appétit and Epicurious to have multiple editors cook through recipes before they are published to make sure they will work for, well, people like me: cooking enthusiasts who are not necessarily trained kitchen experts. The first time I volunteered, I was totally in my head about it, afraid I didn’t have the chops to be useful and that I was wasting our food team’s time. But now I like to take on a recipe once a month or so, especially when it sounds particularly delicious (most do!) or will push me to try something new. For example, I don’t fry a lot of thing

How To Recipe Caper Hummus


  • 4 cups of chickpeas, sprouted or soaked until softened
  • juice of 2 lemons
  • ¼ cups of olive oil
  • 4 tbsp tahini
  • 2 tbsp caper juice
  • 2 cloves of garlic
  • 1 tsp cumin
  • ½ tsp paprika plus a little extra for garnish
  • salt and black pepper, to taste
  • 3 tbsp capers
  • 1 tbsp extra virgin olive oil, for garnish


 Place all of the ingredients (except for the capers and extra virgin olive oil) toa blender or food processor. 

Blend until the ingredients form a smooth mixture – or less smooth, depending on the consistency you like your hummus to be. 

Add 1 tbsp of capers to a food processor and pulse until they’re roughly chopped; you can also chop them by hand if you like. 

Transfer the hummus to a serving bowl and mix in the chopped capers. 

Serve garnished with a drizzle of extra virgin olive oil, the other tbsp of capers and a sprinkling of paprika.

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