It’s easy to make hummus at home with just a few pantry items. Serve drizzled with your best-quality extra-virgin olive oil and chopped parsley. Mop it up with warm whole-wheat pita bread or cut-up vegetables.
Yield: 1 1/2 cups
Active Time: 10
Total Time: 10
- 1 clove garlic, smashed and peeled
- 1 15-ounce can chickpeas, rinsed
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon tahini (see Note)
- 1/2 teaspoon salt
With the motor running, drop garlic through the feed tube of a food processor fitted with a steel blade attachment; process until finely minced. Scrape down the sides of the workbowl and add chickpeas, lemon juice, oil, tahini and salt. Process until completely smooth, stopping to scrape down the sides as necessary, 1 to 2 minutes.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 5 days.
- Note: Tahini is a thick paste of ground sesame seeds. Look for it at large supermarkets in the Middle Eastern section or near other nut butters.
1 Carbohydrate Serving
Exchanges: 1 starch, 1 fat