April 21, 2016 | Cynthia Lair

Hummus From Feeding the Whole Family by Cynthia Lair

2 cups cooked chickpeas 5 tablespoons tahini teaspoon sea salt 1/3 cup freshly squeezed lemon juice 2-3 cloves garlic 3 tablespoons extra-virgin olive oil cup cooking liquid from beans or water to desired consistency

Optional Garnishes Chopped parsley Paprika

Place cooked chickpeas in food processor or blender with tahini, salt, lemon juice, garlic and olive oil. Blend until smooth. Add cooking liquid from beans or a little water to get desired consistency. Garnish with chopped parsley or paprika if desired. Stores well refrigerated for at least a week.

Prep time: 10 minutes Makes 2 -3 cups

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