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The HBHW Recommends
Chick Pea Hummus
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- 15 ounce can chickpeas, drained*
- 1/4 cup fresh parsley
- 3 tablespoons tahini (sesame seed paste)
- 2 to 3 tablespoons lemon juice
- 1 clove garlic, peeled
- 1/2 cup tap water
- 1/4 teaspoon salt (optional)
Drain and rinse the chick peas, to remove any flavor leftover from the can. I do this by putting the chickpeas in a colander and running cool tap water over them for a few moments. Next get out a blender or food processor. Put everything into the machine. Whirl it around until the contents are smooth. You may need to stop the machine and push the food stuck on the sides down into the blades. Then put the lid back on and process some more, until the mixture is as smooth or chunky as you like. A blender needs the full 1/2 cup of tap water for processing. A food processor needs less tap water. I used to prefer this recipe prepared in a food processor, but now, I almost always make it in the blender. This can be used as a sandwich spread, a dip for crackers, or vegetables, or just eaten plain from a spoon. Some folks put it on pasta, but I have never done that.
* As a cheaper alternative, get dried chickpeas and cook them the night before.
Here’s another recipe for you to try - lentil stew. And there are plenty more where that came from on the bean and lentil recipe page here.
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2 Responses to “Chick Pea Hummus”
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Website & Graphics by ccd
May 13th, 2009 at 12:20 pm
This is the best recipe I have ever seen for hummus and can’t wait to try it out.
June 20th, 2009 at 4:33 pm
I usually use a little bit of olive oil instead of water which can be more costly, I cant wait to try this version.