This was my lunch yesterday. Yum.
I’m easily impressed that a dish can have similar ingredients, but yield a different taste. This is the case with this hummus recipe. The primary difference in this one is that there is no Greek yogurt & less tahini.
- 1 15.5 oz can of chickpeas
- 4 tbsps. lemon juice
- 1 1/2 tbsps. tahini
- 2 garlic cloves
- 2 tbsp. olive oil, plus more for serving
- 1/2 tsp. salt
- parsley, optional
Drain the chickpeas, reserving 1/4 cup of the liquid. For a smoother hummus, remove the skins of the chickpeas. Yes, this takes some time, but for me, it’s worth it. Try it, you’ll see what I’m talking about. In a food processor, combine the reserved liquid, chickpeas, lemon juice, tahini, garlic cloves, olive oil, and salt; blend until smooth. Transfer hummus to a bowl, drizzle with additional olive oil, and garnish with parsley, if desired.