Recipe

None

Ignore this recipe for all sections.
Customize how long you want to see recipes before they refresh.
0
Add a delay before this recipe is recycled from your feasts.
The Weekly Nutritional Targets feature takes precedence over this.
0
Add a delay before this recipe is recirculated back into your feasts.
This may not apply if there are no other recipes available.
Adjust how many servings each recipe should be scaled for.
2
Minimum servings the recipe should be scaled for.
Click into ingredients to ignore and swap them.
Chickpeas
Garlic Cloves
Lemons
Cumin
Tahini (Sesame Seed Paste)
Olive Oil
Salt
Water

Hungry, Hungry Hummus

Tahini is like peanut butter, but made with sesame seeds. If you cannot find tahini, don't worry. You can sub in another kind of nut butter, such as peanut, almond, or cashew.
Total time: 10 min
Servings: 2 c.
  • 16 oz. Chickpeas (CANNED CHICKPEAS, drained and rinsed
  • 2 tsp. Garlic Cloves (GARLIC), minsed
  • 1 tbsp. Lemons, juiced, plus more to taste
  • 1/4 tsp. Cumin, ground
  • 1 tbsp. Tahini (Sesame Seed Paste)
  • 1 tbsp. Olive Oil
  • 1/4 tsp. Salt, plus more to taste
  • 2 tbsp. Water
  • In a food processor, combine the chickpeas, garlic, lemon juice, cumin, tahini, olive oil, and salt. Pulse for about 30 seconds. Run the food processor on high and slowly pour in enough water to make the hummus smooth and creamy. Taste the hummus, and, if it needs it, hit it with a bit more salt and lemon juice.