Prep 5 mins
Cook 0 mins
If you've never liked hummus that's because you only bought that yucky store bought "stuff". Stay away from that and serve this on nice warm crusty bread and watch everyone's faces in delight! I always add more lemon juice, garlic, and salt to my tastes.
- 1 (15 ounce) can garbanzo beans (or about 5 oz. of dried chickpeans or garbanzo beans which have been soaked overnight and cooked for)
- 1⁄2 cup vegetable oil (typically olive oil is used)
- 2 tablespoons fresh parsley or 1 1⁄2 tablespoons dried parsley
- 2 tablespoons lemon juice
- 1 whole scallion
- 2 garlic cloves
- 1⁄4 teaspoon salt
- 1 tablespoon water
- Blend all ingredients except for beans in a food processor.
- Add beans and process until it resembles a chunky dip; not completely smooth.
A real winner!! This recipe wins on so many levels. Since you don't need Tahini, it's economical.It's made with ingredients that are always in my pantry/frige.It's easy,easy,easy. When I want to make it extra smooth, I remove the skin from the beans. It's a bit time consuming, but it does make a difference. This is also very adaptable for add-ins. I've aded in red peppers,finely chopped artichoke bottoms- let your imagination go!
I love this recipe! The flavor is great and I LOVE that it doesn't use tahini! It's also super easy! I am not a parsley fan so I skipped that and the scallions, but did add a touch of cumin and oregano. Loved it with carrots, celery, and best of all, Recipe #263512 - thank you so much for sharing. It's a keeper!
Really easy and very very tasty! Beats the stuff you get in the supermarket hands down! I will definitely make this again and perhaps play around with the flavors a bit.