We love hummus. It’s such an easy snack! Dip your cut up veggies, pita bread or use as a spread on sandwiches and such. It’s so convenient to make a batch and leave it in the fridge for whenever the snacking mood strikes you. This particular hummus we’ve used to top our Falafel-style Sliders!
2- 15oz. cans of chickpeas
1/4 cup Italian parsley, washed and dried
Zest and juice of 1/2 a lemon
4 Tbsp. tahini
2 Tbsp. olive oil
1/4 cup water
1 1/2 tsp. cumin
1 large garlic clove
1/2 tsp. salt
1/3 cup roasted red peppers
Method of Prep:
In a food processor, chop the Italian parsley until fine. Remove from the food processor and set aside for later.
Add the lemon zest, salt and garlic to the food processor, chopping until fine.
Drain and rinse the two cans of chickpeas. Add the chickpeas, lemon juice, tahini, cumin, and water to the mixture in the food processor bowl. Blend for 1-2 minutes. Scrape down the bowl.
Turn the food processor on and add the olive oil through the tube while the machine is running. Blend for 2 minutes.
Scrape down the bowl, then add the roasted red peppers. Blend for 1 minute.
Lastly, add the parsley you had chopped earlier, pulse until just incorporated. If the parsley is added earlier, it can tend to turn the hummus green if blended too much.
Allow the hummus to chill in the fridge in a container for at least one hour before serving. If allowed to sit over night, the hummus will become even more flavorful.
This recipe makes about 2 1/2 cups of hummus.
Serve chilled, enjoy!