Purple Fiddle Hummus


While on our honeymoon in eastern West Virginia, Joe and I frequented the 'Purple Fiddle', an eclectic coffee shop and cafe with yummy wraps, soups, sandwiches, and the best hummus I've ever tasted! Once we visited for the second time, I just had to ask one of the employees what the secret was to this 'it's got a kick to it' hummus: red cayenne pepper, not just black pepper, alongside cumin, sea salt, and fresh cilantro. Yum! I could eat this hummus with anything from carrots to grilled pita wedges! Garnish hummus with extra cilantro (and lime slices if you have them)!

Prep Time:
10 mins
Total Time:
10 mins
4 servings


  • 1 (15 ounce) can garbanzo beans, drained and 1/4 cup liquid reserved

  • ½ cup chopped fresh cilantro

  • ½ cup chopped onion

  • 2 cloves garlic, finely chopped

  • 1 teaspoon ground cumin

  • ½ teaspoon cayenne pepper

  • ¼ teaspoon sea salt

  • 1 teaspoon extra-virgin olive oil, or to taste

  • 1 teaspoon lemon juice


  1. Pulse garbanzo beans, cilantro, and onion in a blender or food processor until roughly chopped; stir. Add garlic, cumin, cayenne pepper, and sea salt; pulse, adding reserved garbanzo liquid until desired thickness is reached. Pour olive oil and lemon juice into hummus and stir.

Cook's Note:

Lime juice can be used in place of lemon juice.

Nutrition Facts (per serving)

108 Calories
2g Fat
19g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 108
% Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Sodium 324mg 14%
Total Carbohydrate 19g 7%
Dietary Fiber 4g 13%
Total Sugars 1g
Protein 4g
Vitamin C 7mg 35%
Calcium 39mg 3%
Iron 3mg 16%
Potassium 202mg 4%

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

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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