1 pound chickpeas, cooked
8 ounces tahini paste
2 teaspoons garlic, chopped
1/2 teaspoon cumin
4 ounces lemon juice
1 teaspoon salt
cayenne pepper, to taste
2 ounces olive oil
2 teaspoons fresh parsley, chopped
Servings: 16
1. Combine the chickpeas, tahini, garlic, cumin and lemon juice in a food processor; process until smooth. Season with salt and cayenne.
2. Spoon the hummus onto a serving platter and smooth the surface. Drizzle the olive oil over the hummus and garnish with the chopped parsley. Serve with warm pita bread that has been cut into quarters.
Yield: 1 quart (1 liter)
8 ounces tahini paste
2 teaspoons garlic, chopped
1/2 teaspoon cumin
4 ounces lemon juice
1 teaspoon salt
cayenne pepper, to taste
2 ounces olive oil
2 teaspoons fresh parsley, chopped
Servings: 16
1. Combine the chickpeas, tahini, garlic, cumin and lemon juice in a food processor; process until smooth. Season with salt and cayenne.
2. Spoon the hummus onto a serving platter and smooth the surface. Drizzle the olive oil over the hummus and garnish with the chopped parsley. Serve with warm pita bread that has been cut into quarters.
Yield: 1 quart (1 liter)
Last edited:
