Hummus

"Simple, fresh, lovely, traditional. Great for picnics, or lunch. Serve with some Kalamata olives & hot peppers."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:
10mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Toss everything in a food processor& blend until smooth.

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Reviews

  1. I made this in order to make recipe #169389 and since both recipes called for cumin I reduced the amount in this recipe. I do think that 1 tablespoon would have been to much for my taste. I did need to add a few teaspoons of water as it was a little drier than I would have liked. Worked great with the tuna salad and is wonderful on crackers.
     
  2. Try this recipe peeling the chickpeas (it will take you same time but it's worth it). I make this recipe without adding the parsley, cilantro and paprika in the food processor, instead of it I spread it with some olive oil on top of the hummus, and if you use lemmon instead of lime it will taste the same.
     
  3. After searching through many recipes I finally found one that didn't call for canned chick peas. Great taste and texture.
     
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RECIPE SUBMITTED BY

I live in Canada, and I work in the restaurant industry (not a chef!). Don't have a favorite cookbook, but I love these internet sites, (especially this one, where you can get the dietary info - that's cool). I'm pretty passionate about animals, and about my health, (regardless of what my beer and cigarette habit might say about me!). The majority of food I like to eat is vegetarian, if not, vegan. I am able to enjoy a good steak every now and again, however. As long as I don't have to cook it. (I hate cooking meat - makes such a mess...) I have recently had a month off - I took the time to backpack around Mexico by myself. Crazy? Nah. Well, maybe...
 
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