Karen's Quick Perfect Hummus
My creamy, delicious hummus that's lemony and garlicky
Servings: 12 2 T. servings; makes about 1 1/2 cups
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: 31kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 51mg | Potassium: 28mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.3mg