My creamy, delicious hummus that’s lemony and garlicky. The quick, perfect hummus to make again and again
It’s perfectly lemony and garlicky!
Made in an 3 1/2 cup food processor for easy clean up
This modern Weeknight Salmon dish incorporates this Hummus on the bottom to the plate. Other elements are placed on top.
Enjoy this easy hummus recipe, will become your favorite!
Karen
ALSO SEE: Quick & Delicious Heirloom Tomato Bruschetta with Hummus, Mint & Basil
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Karen’s Quick Perfect Hummus
My creamy, delicious hummus that's lemony and garlicky
Ingredients
- 2 medium-large garlic cloves, peeled, coarsely chopped
- 2 1/2 tablespoons fresh lemon juice
- 1/3 teaspoon ground cumin , (I grind my own from cumin seeds)
- 1/4 teaspoon sea salt
- 1/4 cup tahini
- 1 can Organic chickpeas, take out 1/4 cup for garnish before blending; will have 1 1/3 cups
- 6 tablespoons ice water, (1/4 cup = 2T.)
Instructions
- Using a 3 1/2 cup food processor* add chopped garlic, lemon juice, cumin and sea salt. Pulse a few times to break up the garlic. Add tahini and chickpeas, pulse to break up.
- Stream in the cold ice water (you are not adding ice) and process for one minute. Scrape sides with a rubber spatula, then process for 3 full minutes until very creamy.
Serving the Hummus:
- Add to a nice bowl, drizzle over 1 – 2 tablespoons of extra virgin olive oil. Top with 1 – 2 tablespoons chopped flat leaf parsley. Sprinkle on some extra cumin, and chili powder if desired.
Notes
The KitchenAid food processor I use; 3 1/2 cup capacity.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 31kcalCarbohydrates: 1gProtein: 1gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 51mgPotassium: 28mgFiber: 0.3gSugar: 0.1gVitamin A: 4IUVitamin C: 1mgCalcium: 8mgIron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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