Hummus

Rate this Recipe: 

No votes yet

This Middle Eastern classic is superb with warmed pita pockets cut into triangles. Or serve it as a dip with vegetables or as a spread for crackers.

Ingredients

2 cans (15 or 19 ounces each) chickpeas, rinsed and drained
1 small garlic clove
1/2 cup chopped fresh parsley
6 tablespoons lemon juice
6 tablespoons olive oil
1 teaspoon salt
1/4 cup grated onion
1/4 cup sesame tahini

Instructions

Combine all the ingredients in a food processor and process until smooth. Let stand for at least 30 minutes before serving. Hummus can be made a few days in advance and stored in an airtight container in the refrigerator.

Cooking & Recipes

Yield: 

about 3 cups

Credit: 

Susan Mulford Newton Kingdom Hall, Belmont, Massachusetts

Preparation Method

Add new comment