Prep 5 mins
Cook 5 mins
Simple, fresh, lovely, traditional. Great for picnics, or lunch. Serve with some Kalamata olives & hot peppers.
- 1 clove garlic, peeled
- 2 tablespoons fresh cilantro
- 2 tablespoons fresh parsley
- 2 tablespoons fresh lime juice
- 1 tablespoon tahini
- 2 cups freshly cooked chickpeas
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- Toss everything in a food processor& blend until smooth.
I made this in order to make recipe #169389 and since both recipes called for cumin I reduced the amount in this recipe. I do think that 1 tablespoon would have been to much for my taste. I did need to add a few teaspoons of water as it was a little drier than I would have liked. Worked great with the tuna salad and is wonderful on crackers.
Try this recipe peeling the chickpeas (it will take you same time but it's worth it). I make this recipe without adding the parsley, cilantro and paprika in the food processor, instead of it I spread it with some olive oil on top of the hummus, and if you use lemmon instead of lime it will taste the same.
After searching through many recipes I finally found one that didn't call for canned chick peas. Great taste and texture.