Hummus

Storing: Store any leftovers into an airtight container and keep it in the refrigerator for up to 1 week. To serve, bring to room temperature and stir or whisk with a touch of lemon juice or water, if needed, to help smooth it out. Serving: 1serving | Calories: 209kcal | Carbohydrates: 19g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 205mg | Potassium: 253mg | Fiber: 5g | Sugar: 3g | Vitamin A: 28IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 2mg

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In the bowl of a food processor, puree the chickpeas and garlic until a thick paste forms. Stop and scrape down the bowl, then process a couple of minutes longer, to get the chickpeas very well pureed.

Step 2

Add the tahini, salt, and lemon juice and process until well-blended. Taste and see if you'd like the hummus thinner or lighter. If so, Slowly add cold cooking liquid or water, a tablespoon at a time, until the hummus is very smooth and light but thick enough to spoon up and hold its shape.

Step 3

Spoon the hummus onto salad plate or bowl, spreading the hummus with the back of a spoon to form a well in the center. Drizzle with olive oil and sprinkle with sumac, and serve immediately.