Hummus is basically chickpea paste. In this hummus recipe, tahini is essential, as are garlic and lemon. But this dip is also flexible: cumin and pimentón are optional, as, again, are herbs or blends like za’atar.
Ingredients
- 2 cups drained well-cooked or canned chickpeas, cooking liquid reserved if possible
- ½ cup tahini, with some of its oil
- ¼ cup extra virgin olive oil
- 2 cloves peeled garlic, or to taste
- Juice of 1 lemon, plus more as needed
- Salt and freshly ground black pepper
- 1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
- Chopped fresh parsley leaves for garnish
- Nutritional Information
Nutritional analysis per serving (6 servings)
310 calories; 21 grams fat; 2 grams saturated fat; 11 grams monounsaturated fat; 6 grams polyunsaturated fat; 22 grams carbohydrates; 7 grams dietary fiber; 3 grams sugars; 9 grams protein; 210 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 to 8 servings
Preparation
- Put the chickpeas, tahini, oil, garlic and lemon juice in a food processor, sprinkle with salt and pepper and begin to process; add chickpea-cooking liquid or water as needed to produce a smooth purée.
- Taste and adjust seasoning, adding more salt, pepper or lemon juice as needed. Serve, drizzled with some olive oil and sprinkled with a bit of cumin or paprika and some parsley.
Dining and Cooking