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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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I'm not a one or two garlic clove kind of person, neither is my husband. Our philosophy is... there's never too much garlic. I'm also not a huge fan of parsley, but to each their own. Ingredients:
1 (16 ounce) can chickpeas, drained (reserve juice for low-fat version) |
2/3 cup tahini |
1/2 cup lemon juice |
7 garlic cloves, finely chopped |
1 teaspoon salt |
3/4 teaspoon cumin |
olive (to garnish) |
olive oil |
Directions:
1. Place chick peas, tahini, lemon juice, garlic, salt and cumin in food processor (note, unless you have a very good blender – don’t use it, this recipe will burn out the motor if you aren’t extremely careful). Mix until smooth. The hummus may be a bit thick, so thin it out by adding olive oil or liquid from the can of chick peas.
2. Using the liquid from the can makes it a low fat hummus recipe, however the olive oil is my preference.
3. Dry off the olives and arrange on top of the hummus.
4. Refrigerate.
5. When you're ready, serve with pita bread.
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