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.
Ingredients
Makes 8 or more servings
Step 1
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.
Step 2
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.
Leave a Review
Reviews (2)
Back to TopRecommend you start at 1/2 tsp of cumin and go from there. I love the flavor of cumin and this was too much for me. In fact, I think the recipe is wrong. Whoever heard of "1 Tablespoon or to taste"? It should be 1 teaspoon or less to start.
msjvd
Washington, DC
8/12/2020
Everyone at work loved this hummus and more people asked for the recipe than anything I’ve made to share at work.
cookbookcollector
California
2/5/2018
