Spring Hummus


1 can (16 ounces) chickpeas
2 tablespoons olive oil
1/4 cup tahini
1/4 cup lemon juice
4 cloves garlic, minced
1/3 cup chopped parsley
3 tablespoons chopped fresh mint
salt and pepper, to taste


Rinse chickpeas and mash or puree them. Slowly add olive oil and tahini, blending until smooth. Add lemon juice, herbs, and seasonings, and mix well. Serve on pita triangles or crackers.


Makes about 1-1/2 cups.

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