Prep 15 mins
Cook 0 mins
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.
- 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
- Place garlic, parsley, and scallions in a blender or food processor and mince.
- Add remaining ingredients and puree to a thick paste. You can mince and mash by hand for a coarser texture if preferred.
- Chill if you aren't eating right away.
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.
This is one YUMMY hummus. I will never buy it again at the store. I didn't have any tahini but made my own ( using Zaar of course LOL). And subbed green onions for the scallions I only made 1/4 of the recipe just in case but will be making the whole recipe next time. Definite keeper for me. Made for New Kids On the Block Tag Jan 2009