Hummus From Feeding the Whole Family by Cynthia Lair

2 cups cooked chickpeas 5 tablespoons tahini ½ teaspoon sea salt 1/3 cup freshly squeezed lemon juice 2-3 cloves garlic 3 tablespoons extra-virgin olive oil ¼ 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 ¾ -3 cups

Start the Conversation

no html. markdown allowed.

Who are you? or create new account below.

Name and email are used to identify you only, and helps us prevent spam. We respect your privacy.

must be a valid email

create a new password

Patient Portal