Hummus Dip

Recipe courtesy Dave Lieberman

Photo: Hummus Dip

Rated: 5 stars out of 5Rate it!Read 1 review

TOTAL TIME:10 min
Prep:10 min
Inactive Prep:--
Cook:--
 
YIELD:about 2 cups
LEVEL:Easy

Ingredients

  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1/2 cup extra-virgin olive oil, or more as needed, plus more for garnish
  • 1/2 lemon, juiced
  • 2 tablespoons roughly chopped fresh parsley leaves, plus more for garnish
  • 2 cloves garlic, peeled
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon dark Asian sesame oil
  • 1/2 to 1 teaspoon ground cumin
  • 12 to 15 grinds black pepper
  • 1/4 cup water
  • Paprika, for garnish

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Directions

In a blender combine all the ingredients except the parsley and paprika to be used for garnish. Blend on low speed until smooth. You'll have to stop the blender often to push down the ingredients. If the mixture is too dry and you're having trouble blending it, add a few more tablespoons of olive oil to help things along.

Scrape the hummus onto a plate. Sprinkle the paprika over the top, drizzle lightly with olive oil, scatter some parsley on top, and serve. You can make the hummus up to a couple of hours before you serve it. Cover the top with plastic wrap and leave it at room temperature.

Per Tablespoon: Calories: 57; Total Fat: 4 grams; Saturated Fat: 0.5 grams; Protein: 1 gram; Total carbohydrates: 5 grams; Sugar: 0 grams; Fiber: 1 gram; Cholesterol: 0 milligrams; Sodium: 96 milligrams

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Read all 1 reviews

  • on October 05, 2011

    Flag

    I wanted something quick using my pantry for a last minute appetizer. I used Black beans instead of chickpeas. YUMMY!!!!!!!!!!!!!!! It took about 3 minutes in my Food prcessor. Genius.... Served with cucumbers and kalamata olive chips. So healthy and so fresh....

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