Hummus Dip

Total Time:
10 min
Prep:
10 min

Yield:
about 2 cups
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1/2 cup extra-virgin olive oil, or more as needed, plus more for garnish
  • 1/2 lemon, juiced
  • 2 tablespoons roughly chopped fresh parsley leaves, plus more for garnish
  • 2 cloves garlic, peeled
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon dark Asian sesame oil
  • 1/2 to 1 teaspoon ground cumin
  • 12 to 15 grinds black pepper
  • 1/4 cup water
  • Paprika, for garnish
Directions

In a blender combine all the ingredients except the parsley and paprika to be used for garnish. Blend on low speed until smooth. You'll have to stop the blender often to push down the ingredients. If the mixture is too dry and you're having trouble blending it, add a few more tablespoons of olive oil to help things along.

Scrape the hummus onto a plate. Sprinkle the paprika over the top, drizzle lightly with olive oil, scatter some parsley on top, and serve. You can make the hummus up to a couple of hours before you serve it. Cover the top with plastic wrap and leave it at room temperature.

Per Tablespoon: Calories: 57; Total Fat: 4 grams; Saturated Fat: 0.5 grams; Protein: 1 gram; Total carbohydrates: 5 grams; Sugar: 0 grams; Fiber: 1 gram; Cholesterol: 0 milligrams; Sodium: 96 milligrams


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4.6 89
This was a little too bland for me. I like his garnish, but it needs jazzed up. I have a Vitamix recipe that's much better. I initially tried this thinking the sesame oil would give a nice flavor, but it didn't do anything. item not reviewed by moderator and published
It always makes me wonder why people review a recipe after completely changing it around. What's the point. This recipe just fine as-is, but you can leave out the water, It makes more sense to use sesame oil instead of Tahini... same flavor, except you don't have that jar of tahini laying around for a year until you use it all up item not reviewed by moderator and published
So good! I have made this twice. The second time I used fresh garbanzo beans thinking that if canned was good, fresh would be better. Don't bother - I thought the canned actually made a better hummus. My mom made Alton's recipe and she said they loved that one, but this one was even better. item not reviewed by moderator and published
very, very good, I just added les water, than in the recipe and I replaced the parsley with coriander(!) ,I also used ground ginger instead of cumin , altogether very tasty! Thanks item not reviewed by moderator and published
I liked it...I added a little more lemon for additional zest item not reviewed by moderator and published
Delicious recipe. I added sautéed shallots and tahini in place of the water. item not reviewed by moderator and published
this is awesome, i tend to up the lemon, cumin and sesame to make this bad boy a sloppy jaloppy. item not reviewed by moderator and published
I added 5 granny smith green apples, 1.5 cups candied walnuts, 3 carrots and 2 TB Splenda for a FABULOUS sweet and tart Hummus... All other directions were the same.. item not reviewed by moderator and published
It turned out rad. I used half fancy evo because I ran out of the cheap stuff and no garlic because I have to sleep on the couch when I eat garlic. Also used a crazy juicy little lemon. item not reviewed by moderator and published
I made this for my vegetarian friends last night and we absolutely loved it! item not reviewed by moderator and published
In other words, you didn't actually make this recipe item not reviewed by moderator and published

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