I’ve always been partial to the Mediterranean diet because it’s heavy on dark, leafy greens, proteins from the sea, colorful vegetables, and healthy fats. Hummus is a great complement to this diet. Put this spread on sandwiches or enjoy it with crackers, bread, or fresh veggies.
Makes: 6 to 7 servings
Serving size: 1⁄4 cup
Prep time: 10 minutes
Cook time: none
INGREDIENTS
15oz (420g) chickpeas, including aquafaba liquid
2 garlic cloves, chopped
2 tbsp tahini (optional)
1⁄4 cup extra virgin olive oil, plus extra
2 tbsp freshly squeezed lemon juice
1 tsp cumin
1⁄2 tsp sea salt
1⁄4 tsp paprika
chopped fresh parsley
DIRECTIONS
1 In a food processor, combine the chickpeas (reserving the liquid), garlic, tahini (if using), olive oil, lemon juice, cumin, and salt. Add the reserved aquafaba in a steady stream and purée until smooth and creamy. (Add 1 to 2 tablespoons of water to achieve your desired consistency.)
2 Transfer the hummus to a bowl, drizzle a little olive oil over the top, and sprinkle the paprika and parsley over the top before serving. (Refrigerated hummus in a covered container will last 3 to 5 days. Hummus will last for 6 months in the freezer.)
I like my hummus to be extra garlicky to the point of almost being spicy. Add more or less garlic to your liking.
per serving