How do you improve on something that’s already pretty beloved? For starters, you could make it accessible without sacrificing quality. It’s just as satisfying, and packed with tahini flavor, a given since it calls for a whole 16-ounce jar. The end result is nutty and smooth, and topped with roasted vegetables, a worthy weeknight meal.
- ¼ garlic clove
- Juice of 1 lemon, about 1/4 cup
- 1 (16-ounce) jar tahini
- 1 tablespoon kosher salt
- 1 teaspoon ground cumin
- 1 to 1 ½ cups ice water
- 2 (15-ounce) cans chickpeas, drained and rinsed
- Nutritional Information
Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by DiningAndCooking.com
Nutritional analysis per serving (4 servings)
976 calories; 67 grams fat; 9 grams saturated fat; 24 grams monounsaturated fat; 28 grams polyunsaturated fat; 73 grams carbohydrates; 24 grams dietary fiber; 9 grams sugars; 34 grams protein; 965 milligrams sodium
- Drop the 1/4 garlic clove into a food processor and add the lemon juice. Pour the tahini on top, making sure to scrape it all out of the container, and add the salt and cumin. Process until the mixture looks peanut-buttery, about 1 minute. Stream in the ice water, a little at a time, with the motor running. Process just until the mixture is smooth and creamy and lightens to the color of dry sand.
- Add the chickpeas and process for about 3 minutes, scraping the sides of the bowl as you go, until the chickpeas are completely blended and the hummus is smooth and uniform in color.