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)
- 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.