1 can chickpeas
1/2 C tahini
6 T lemon juice
2 T olive oil
1 T finely chopped parsley or mint
Drain the chickpeas, reserving the liquid. Blend the chickepeas, 1/4 C of the liquid, the tahini, lemon juice, and salt in a blender. If it’s too thick, thin with additional chickpea liquid or a little water. Spread on a serving plate, then sprinkle with the oil and the parsley or mint. Serve with raw vegetables or wedges of pita bread.

This recipe doesn’t include any garlic, but I often throw in one small clove, finely chopped.


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