Want a snack? Have some hummus.

hummus

Hummus

1 (15-ounce) can chickpeas, rinsed and drained
1/4 cup tahini
1/4 cup water
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1/4 cup fresh parsley, packed
1/2 teaspoon salt
1/4 teaspoon ground cumin

Place ingredients in a food processor or blender. Process, scraping sides of bowl often, until mixture is a smooth paste. You can either refrigerate at this point, or serve immediately. Use as a dip with fresh vegetables or as a spread on a tortilla.

Yield: 8 servings (serving size: about 1/4 cup)

Recipe Notes

  • Hummus has more flavor after it has been refrigerated at least 24 hours before serving. Prepare large quantities of hummus at one time. It can be refrigerated up to a week and frozen up to 3 months.
  • Use as a dip for fresh vegetables.
  • Substitute black beans for the chickpeas or use 1/2 can of each.
  • Spread on fresh tomato slices.

Comments

  1. Taste really great, next time I’ll add some jalapenos as I like things with a little kick!

  2. Anonymous says:

    What is tahini?

  3. Tahini is a paste made from ground sesame seeds, which you can find in most health food stores and some grocery stores. It’s often used in Middle Eastern cooking. I have a few other recipes on the blog that contain tahini, if you want to try it! :)

  4. Linda green says:

    All of these Beans rice etc are high in calorie count. It would be ice to know for the recipes the breakdown of fats and calories and proteins.

    • Hi, Linda. I do have nutrition facts on my newer recipes. Unfortunately, when I began my blog in 2009, I didn’t think to add that information. I wish I had! However, you can always plug in the ingredients in an online recipe program to determine calories per serving. I like to use http://www.myfitnesspal.com.

  5. My first try at making hummus. This is better than store bought! Very good, and really easy! Thank you!

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