Hummus

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Hummus in a bowl

Hummus
Courtesy of: The Mayor Clinic at mayoclinic.org

Ingredients:

  • 2 cans (16 ounces each) reduced-sodium chickpeas, rinsed and drained except for 1/4 cup liquid
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup lemon juice
  • 2 garlic cloves, minced
  • 1/4 teaspoon cracked black pepper
  • 1/4 teaspoon paprika
  • 3 tablespoons tahini (sesame paste)
  • 2 tablespoons chopped Italian flat-leaf parsley

Directions:

  1. Using a blender or food processor, puree the chickpeas. Add the olive oil, lemon juice, garlic, pepper, paprika, tahini and parsley. Blend well.
  2. Add the reserved liquid, 1 tablespoon at a time, until the mixture has the consistency of a thick spread.
  3. Serve immediately or cover and refrigerate until ready to serve.

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