Recipe by AmyZoe
My Mom gave me this recipe. She got it from Molly Katzen's Moosewood cookbook. It's surprisingly creamy and flavorful. This is the perfect snack inbetween meals. I like it with fresh carrots or pita chips.
Top Review by Garlic Chick
I have made this hummus many times and love the results! I no longer buy spendy hummus at the store. I make it as stated, or sometimes without the parsley or scallions depending what I have on hand. I like it with slightly less lemon juice. It's even better with home cooked dried garbanzos but that takes more time. The only thing I find I like better about the hummus at our local middle eastern restaurant is that they somehow get it so darn smooth! Thanks for posting AmyZoe I'll make it again and again.
- 2 -3 garlic cloves, sliced
- 1 cup fresh parsley
- 2 scallions (or substitute chives)
- 3 cups cooked chickpeas (30 ounces canned garbanzos)
- 6 tablespoons tahini paste
- 6 tablespoons lemon juice
- 3⁄4 teaspoon salt