Prep 5 mins
Cook 5 mins
There are a lot of hummus recipes out there but I couldn't find my specific version anywhere which is super easy to make and remember. I got it off the back of a bottle of epicure spices and tweaked it over the years and started using fresh ingredients. I always get rave reviews on my hummus and am usually commanded to bring it to any social functions. EDIT: I just realized that I use a 19 oz. can and not a 28 oz. can although my garlic measurements are for the 28 oz. can everything else is the same. I will have it amended accordingly.
- 538.64 g can chickpeas, drained
- 59.14 ml tahini
- 3-6 garlic cloves, crushed
- 44.37 ml fresh lemon juice
- 44.37 ml extra virgin olive oil
- 44.37 ml hot water (important for texture)
- 29.58 ml parsley, chopped
- 14.79 ml cumin
- Put all ingredients into food processor, starting with the chickpeas and process until smooth.
- Serve with fresh naan, pita bread, melba toast or veggies.
This was a quick and healthy snack to make. I made this exactly as posted, except I added some salt to really enhance the flavors. My consistency was a little thick so, since I prefer it fluffier, I would either add more water or liquid from the chickpea can next time. Thanks for sharing this! Made for Spring PAC 2011.
Heavenly! This will be a keeper in our house. Served with Recipe #17977 for a great meal. I used two small 15 oz. cans of chickpeas instead of 1 large can, adding liquid from both, which might account for the fact that my hummus was a bit too thin at first (I added some more chickpeas and it thickened right up!) Perhaps the smaller cans contain more liquid? In any case I would recommend reserving some liquid behind and then adding it back in at the end to be certain of a nice thick hummus. Thanks cyaos! :)
A nice humuus and easy and quick to put together! I used all three garnishes. Made for the cookbook game. Thanks!