Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Classic Hummus
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- Level: Easy
- Total: 6 hr 10 min
- Prep: 10 min
- Inactive: 6 hr
- Yield: 4 to 6 appetizer servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 288
- Total Fat
- 20 g
- Saturated Fat
- 3 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 7 g
- Sugar
- 3 g
- Protein
- 9 g
- Cholesterol
- 0 mg
- Sodium
- 277 mg
- Level: Easy
- Total: 6 hr 10 min
- Prep: 10 min
- Inactive: 6 hr
- Yield: 4 to 6 appetizer servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 288
- Total Fat
- 20 g
- Saturated Fat
- 3 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 7 g
- Sugar
- 3 g
- Protein
- 9 g
- Cholesterol
- 0 mg
- Sodium
- 277 mg
Ingredients
Directions
- Combine the chickpeas, tahini, salt, salt, garlic, 3/4 cup water and 5 tablespoons of the lemon juice in a food processor and process until smooth and pureed. While the motor is running, pour in the oil and process until fully incorporated. Season with pepper. Transfer to a bowl and refrigerate for 6 hours to let the flavors to come together.
- Just before serving, stir in the parsley and remaining 2 teaspoons lemon juice. Drizzle with oil and serve with flatbreads and olives. The hummus will keep in the refrigerator for up to 2 days.
