Hummus
Chickpeas are among the best legumes, and this is among the best recipes you can prepare with them, an eons-old Middle Eastern classic. Generally, I'm not a big fan of canned beans, but for whatever reason canned chickpeas are not bad at all, and I always keep some on hand so I can make a batch of this at the last minute, to use as a dip or a spread. You can make hummus without tahini; it will be a little looser and less complex tasting but still good.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
quick
vegitarian
side dish
beans
mediterranean
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- juice of 1 lemon
- salt and black pepper to taste
- 2 cups drained well-cooked or canned chickpeas liquid reserved
- 1/2 cup tahini optional, with some of its oil
- 1/4 cup extra virgin olive oil plus oil for drizzling
- 2 garlic cloves peeled, or to taste
- 1 tablespoon ground cumin or paprika or to taste, plus a sprinkling for garnish
- chopped fresh parsley leaves for garnish
- Carbohydrate 4.440475 g
- Cholesterol 0 mg
- Fat 14.81775 g
- Fiber 1.45775002859533 g
- Protein 2.64235 g
- Saturated Fat 2.0620575 g
- Serving Size 1 1 Serving (28g)
- Sodium 37.009 mg
- Sugar 2.98272497140467 g
- Trans Fat 0.538672500000001 g
- Calories 153 calories
Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree. Taste and adjust the seasoning (I often find I like to add much more lemon juice). Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.
