Winston's Hummus
Garlic-y, nutty garbanzo bean dip pairs perfectly with pita chips or sliced vegetables. Winston's Hummus is bound to be a favorite appetizer at any get-together!
Servings 5 servings
Calories 209kcal
Ingredients
- 15 oz. chickpeas rinsed and drained
- 3 cloves garlic minced (about 1 ½ teaspoons)
- 2 tablespoons extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon tahini
- Kosher salt to taste
- Black pepper to taste
Dippers
- Carrots halved (or baby carrots)
- Pita chips
- Watermelon radishes
- Celery sticks
Instructions
- Open the can of chickpeas, and pour them into a colander. Drain and rinse thoroughly before proceeding.
- Add the chickpeas, garlic, extra virgin olive oil, lemon juice and tahini to the food processor. You don't need to de-shell the beans, though if you want to do this, feel free. We've found it adds a lot more work, and we cannot really tell a difference after everything is blended.
- Blend until smooth, or the consistency of your liking. Add more oil or even a splash of cold water to thin it out, if necessary.
- Taste, then season with salt and pepper to your taste.
- Consume immediately with vegetables and pita chips, or transfer to a food-safe storage container and store in the refrigerator for 2-3 days.
Notes
Please note that this recipe calls for canned, already cooked chickpeas/garbanzo beans. If you have dried ones, you can soak them overnight and then cook until soft, then use them to make this recipe. (Though that takes a lot more time!)
This recipe can be easily doubled or tripled. Unless you have a huge food processor, I suggest making it in batches so you don't overflow or overwhelm yours.
Nutrition
Serving: 1serving | Calories: 209kcal | Carbohydrates: 25g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 69mg | Fiber: 7g | Sugar: 4g
