Classic Chickpea Hummus
Try this Classic Chickpea Hummus recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup extra virgin olive oil
- 1 large lemon juiced
- 1 15 ounce can garbanzo beans rinsed and drained well
- 1/4 cup tahini (make sure it is runny and not hardened)
- 1/3 upwarm water
- 1 garlic clove (optional)
- for garnish i use a sprinkle of paprika drizzle of olive oil and minced fresh parsley. you can also reserve a few chickpeas to place on top as garnish as well.
- Carbohydrate 0.0231482832532051 g
- Cholesterol 0 mg
- Fat 3.22616438173267 g
- Fiber 0.00946504407051282 g
- Protein 0.00391102764423077 g
- Saturated Fat 0.445658028421313 g
- Serving Size 1 1 Serving (3g)
- Sodium 0.08021554492632 mg
- Sugar 0.0136832391826923 g
- Trans Fat 0.0873830040802375 g
- Calories 29 calories
Place all ingredients in a mini food processor and process until smooth and creamy. I let the motor run for about 1 minute to ensure it is extra creamy. Stop to scrap down the sides with a mini spatula if needed. If you want to thin out the hummus, add more water. Taste and adjust salt and pepper as you see fit.Serve immediately with freshly cut veggies, chips or pita wedges. Or, use hummus as a sandwich spread. Store leftovers in an airtight container in the refrigerator for up to one week. To freshen, just stir.
