- 3-4 cloves garlic
- handful parsley
- 1 green onion, sliced
- 3 cups cooked chick peas (or two 16oz cans, drained and rinsed)
- 6 tablespoons tahini
- juice of 2 lemons
- 1/2 teaspoon salt
- pinch ground cumin (optional)
Blend everything in a food processor and puree 'til smooth or almost smooth (some people like a coarser texture to their hummus). Adjust seasonings if necessary (I like a LOT of garlic!). If possible, refrigerate 24 hours before serving to let the flavours develop. Serve with wedges of pita bread.
Note: I sometimes make hummus with black beans instead of garbanzos; this results in a darker, heartier dip.
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Source: combination of several recipes
Submitted By: Karen