Recipe

Prep

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Canned Chickpeas
, drained and rinsed
Tahini (Sesame Seed Paste)
Extra Virgin Olive Oil
Garlic Cloves
Lemons
, juiced
Cumin
, to taste
Cayenne Pepper
, to taste
Salt & Black Pepper

Hummus

Process 2 roasted red (bell) peppers with the chickpeas, then continue as above. Serve sprinkled with lightly toasted pine nuts and paprika mixed with olive oil. 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: 5 min
Servings: 1 c.
Equipment: Food Processor | Potato Masher
  • 14 oz. Canned Chickpeas, drained and rinsed
  • 4 tbsp. Tahini (Sesame Seed Paste)
  • 1 tsp. Extra Virgin Olive Oil
  • 2 Garlic Cloves
  • 1 Lemons, juiced
  • 1/4 tsp. Cumin, to taste
  • 1/4 tsp. Cayenne Pepper, to taste
  • 1/8 tsp. Salt & Black Pepper
  • Using a potato masher or food processor, coarsely mash the chickpeas. If you prefer a smoother purée, process them in a food processor or blender until smooth.
  • Mix the tahini into the chickpeas, then stir in the olive oil, garlic, lemon juice, cayenne, cumin, and salt and pepper to taste. If needed, add a little water. Serve at room temperature.