This is also great for dipping lightly steamed or blanched veggies, such as sugar snap peas, asparagus, and carrots.
Yield: Makes 2 cups
- 1 (15-ounce) can chickpeas, rinsed and drained
- 3 garlic cloves, minced
- 1/3 cup tahini*
- 1/4 cup fresh lemon juice
- 1/4 cup water
- 3/4 teaspoon salt
- Process chickpeas in a food processor until smooth, stopping to scrape down sides. Add garlic and remaining ingredients; pulse until blended.
- *Tahini is sesame seed paste, found in the import sections of large supermarkets or in health food stores.
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Hummus Recipe at a Glance
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