Prep 7 mins
Cook 0 mins
- 1 (15 ounce) can chickpeas, drained
- 1 lemon, juice of
- 1⁄4 cup olive oil
- 1 garlic clove, peeled
- 1⁄8 teaspoon red pepper flakes, crushed
- Put all ingredients into a food processor and blend until smooth.
- Chill in a covered container.
- Garnish with parsley.
- Optional ingredient: add a small clove of garlic when you process this in the food processor.
I'm not sure if I should've given this stars or not, because I kinda tweaked it a lot. Like a few others, I added 1/4 tsp. cumin and 1/4 tsp. paprika. It seemed like it needed "something" (besides the tahini...), so I added a tiny bit of salt, and on a whim, threw in about 1 1/2 Tbsp. creamy peanut butter. It is excellent! I love hummus, and making it without tahini is great! When I buy tahini I usually end up using it once or twice, because I forget I have it or it gets pushed to the back of the fridge by the men of the house that give it a funny look. Thanks!
Really good and oh so simple. I cut down on the lemon juice just a tad - too acidic for my tastes. Otherwise just perfect! I added a little smoked paprika for fun. :)
Worked great! Although, I found that my food processor didn't get the chick peas pureed enough. I had to use my hand blender to get everything to be the right consistency. I didn't use the red pepper flakes, but I added a 1/2 avocado. Yum!