Chickpea Hummus

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Jun. 21, 2015

This rich creamy Mediterranean-inspired dip features a lively blend of chickpeas, tahini paste, lemon, garlic and olive oil blended velvety smooth and delicious in a food processor for quick and easy assembly. Serve hummus garnished with a drizzle of olive oil and roasted pepper puree with a generous portion of whole grain rye crackers for indulgent dipping.

Ingredients

Canned chickpeas 31 Ounce , drained, liquid reserved
Tahini sesame paste 6 Tablespoon
Fresh lemon juice 6 Tablespoon
Extra virgin olive oil 2 Tablespoon
Garlic cloves 4
Kosher salt 1 Teaspoon
Garlic and pepper seasoning blend 1/4 Teaspoon
Flat bread 2
Olive oil 1 Tablespoon

Directions

GETTING READY

 

1.  Preheat the oven to 350°F.

 

 

MAKING

 

2.  In the food processor, combine chickpeas, tahini, lemon juice, olive oil, garlic cloves, kosher salt and garlic pepper. 

 

3.  Pulse until smooth; adding 2 to 4 tablespoons reserved liquid from canned chickpeas, as needed, to adjust the thickness of hummus dip.

 

4.  Taste and adjust the seasoning, if needed.

 

5.  Brush flat bread or pita bread with olive oil and sprinkle with Kosher salt. Place on a baking sheet and warm for approximately 5 minutes.

 

 

SERVING

 

6.  Put hummus in a bowl; garnish with a dollop of roasted red pepper sauce and a drizzle of olive oil. Serve with warm flatbread or pita chips.

 

Recipe Summary

Difficulty Level: Easy
Servings: 6