This classic hummus dip recipe is perfect to serve with vegetables or on pita chips. I love to pair hummus with cucumber slices and tuna. The perfect quick and easy lunch.
Ingredients
- 3 tablespoons lemon juice or juice from 2-3 lemons
- 1/4 cup water
- 6 tablespoons tahini, stirred well
- 2 tablespoons extra-virgin olive oil
- 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 ground cumin
- Pinch cayenne (add more if you like more spice)
- 1 tablespoon minced fresh parsley leaves
Directions:
- Combine lemon juice and water in small bowl then whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup.
- Process 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. 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.
- Transfer hummus to serving bowl sprinkle parsley over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes.
[yumprint-recipe id=’42’]
