Blank Slate Hummus with Charlotte Omnès

white kitchen
Charlotte Omnès

Charlotte Omnès is a New York City based food stylist & culinary creative director. With over 25 years in the culinary field and 18 years styling, Charlotte’s strong understanding of the food world is highly sought after.

When entertaining, it’s important to consider any of your guest’s special diets or food intolerances. Hummus fits most diets, is a blank slate for adding other flavors and is an inexpensive addition to your appetizer spread.

Here Charlotte shares her recipe for Blank Slate Hummus that’s perfect for adding additional flavors and covering all bases at your next soiree. Serve with pita chips, veggies, olives or feta for your own make at home meze platter.

blank slate hummus
Charlotte Omnès

Blank Slate Hummus

Makes 450g (1 ¾ cups)

  • 3 tablespoons tahini paste
  • 3 tablespoons fresh lemon juice
  • 1 garlic clove
  • 400g tinned garbanzo beans, drained and rinsed
  • ½ teaspoon kosher salt
  • ¼ cup extra virgin olive oil

TOP TIP: Hummus is best if made it a day in advance. It tastes better after the flavors meld together.

blank slate hummus
Charlotte Omnès
  1. Combine tahini, lemon juice and garlic clove in a food processor and blend until garlic is chopped and mixture is smooth
  2. Add the remaining ingredients and blend until creamy and smooth

Add one of the following to the Blank Slate Hummus or dream up your own combos:

    43g or to taste, one of the following:
  • Peas
  • Roasted red peppers
  • Marinated artichoke hearts
  • Caramelized onions
  • Kalamata or other pitted olives
  • Pickled jalapeño or diced green chilies
  • Grated parmesan
  • Roasted beets

  • 2 tablespoons or to taste, one of the following:
  • Prepared horse radish
  • Sundried tomato paste
  • Pesto
  • Harissa paste
  • Red, green or yellow curry paste
  • Hot sauce
blank slate hummus
Charlotte Omnès

Pita Chips

Makes 40 chips

  • 400g flatbread or pita with no pockets, cut each piece into 8 triangles
  • 125ml extra virgin olive oil
  • 1 teaspoon red chili flakes
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon kosher salt
  • 3 garlic cloves, minced

  1. Heat oven to 230°C
  2. Place the pita triangles into a large bowl and set aside
  3. Combine remaining ingredients into small saucepan, give a stir and heat on stove until garlic begins to sizzle
  4. Let garlic sizzle for an additional minute
  5. Remove from heat, stir again then immediately pour over pita chips in a large bowl
  6. Using a wooden spoon, toss the chips getting them evenly covered with the oil
  7. Put coated chips on a sheet pan and bake at 230°C for 10 minutes, tossing about halfway through