Hummus
- Yield 6 to 8 servings
- Time 15 minutes with precooked chickpeas
Craig Lee for The New York Times
Ingredients
- 2 cups drained well-cooked or canned chickpeas, cooking liquid reserved if possible
- ½ cup tahini, with some of its oil
- ¼ cup extra virgin olive oil
- 2 cloves peeled garlic, or to taste
- Juice of 1 lemon, plus more as needed
- Salt and freshly ground black pepper
- 1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
- Chopped fresh parsley leaves for garnish
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Nutritional Information
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Nutritional analysis per serving (8 servings)
206 calories; 16 grams fat; 2 grams saturated fat; 8 grams monounsaturated fat; 5 grams polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 0 grams sugars; 6 grams protein; 209 milligrams sodium;
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. -
Preparation
- Put the chickpeas, tahini, cumin or paprika, oil, garlic and lemon juice in a food processor, sprinkle with salt and pepper and begin to process; add chickpea-cooking liquid or water as needed to produce a smooth purée.
- Taste and adjust seasoning, adding more salt, pepper or lemon juice as needed. Serve, drizzled with some olive oil and sprinkled with a bit of cumin or paprika and some parsley.
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