Creamy hummusBy Chatelaine
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Hummus is almost as easy to make as it is to buy. The key to making this hummus recipe creamy is letting the food processor run for 30 seconds to 1 minute.
- 2 small garlic cloves , chopped
- 1/2 tsp salt
- 540-mL can chickpeas , drained and rinsed
- 1/2 cup olive oil
- 1/4 cup water
- 2 tbsp lemon juice
- 1 tbsp tahini
- 1/4 tsp cumin
- WHIRL garlic and salt in a food processor. Add chickpeas, oil, water, lemon juice, tahini, chili flakes and cumin. Continue whirling until hummus is very smooth.
- SPREAD onto 4 salad plates, leaving a well in centre. Top hummus with Spiced Lamb and Pine Nuts, if desired.
- Hummus Recipe Tip: Adding spicy sautéed meat turns hummus into a fabulous main course. Serve with lots of very fresh pita.
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Nutrition (per tbsp)
- 1 g,
- 3 g,
- 4 g,
- 1 g,
- 71 mg.