Print

Hummus

You are going to love having jars of this hummus in the freezer.  Perfect for lunch or snaking! 
Course Condiment
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 14 servings
Calories 144kcal
Author Pam

Ingredients

  • 7 cups cooked chickpeas either store-bought canned or a cooked one pound bag (reserve cooking liquid)
  • 10 to 15 garlic cloves roughly chopped
  • 2/3 cups lemon juice from 3-4 lemons
  • 1/2 cup tahini
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne
  • 1/2 cup fresh parsley chopped, packed
  • 2 tablespoons olive oil

Instructions

  • Combine the chickpeas, garlic, lemon juice, tahini, salt, cumin, cayenne, parsley, and olive oil in the food processor.  Blend until smooth and uniform.  If the hummus too thick, add 1 to 2 tablesppons cooking water or can liquid from the chickpeas and blend again.  Taste, and add additional garlic if needed.
  • Storage:  fridge – covered container, 4 days; freezer – 6 months (thaw in fridge)?

Nutrition

Calories: 144kcal | Carbohydrates: 13g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 481mg | Potassium: 183mg | Fiber: 4g | Vitamin A: 215IU | Vitamin C: 7.8mg | Calcium: 45mg | Iron: 1.6mg