Ingredients:
3 tablespoons juice from 1 to 2 lemons
1/4 cup water
6 tablespoons tahini, stirred well*
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 (14 ounce) can chickpeas, drained and rinsed
1 small garlic clove, minced or pressed through garlic press (about 1/2 teaspoon)
1/2 teaspoon table salt
1/4 teaspoon cumin
Pinch cayenne
1 tablespoon minced fresh cilantro or parsley leaves
Directions:
1. Combine lemon juice and water in small bowl or measuring cup. Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup. Set aside 2 tablespoons chickpeas for garnish.
2. Process remaining chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
3. Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.
I love this hummus and use it on sandwiches, vegetable wraps, pita chips and as a vegetable dip.
You can always use 1/2 cup dried chickpeas, soaked and cooked instead of the canned version.
*Tahini is a thick paste made from ground sesame seeds.
Serves 8
1/4 cup servings
Nutrition Facts
Amount Per Serving
Calories 158.0
Total Fat 10.0 g
Saturated Fat 1.4 g
