Prep Time:
10 mins
Total Time:
10 mins
Servings:
32
Yield:
2 cups
Ingredients
Directions
Place chickpeas, tahini, olive oil, lemon juice, water, garlic, and cumin into a food processor and process until smooth, about 1 minute. Transfer to a bowl and sprinkle top of hummus with paprika and fresh parsley.
Cook’s Note
For thinner hummus, add a little more water or even the liquid from the chickpeas. I find 1/4 cup water with totally drained garbanzos is perfect; after refrigeration, it will thicken up.
Nutrition Facts (per serving)
| 27 | Calories |
| 2g | Fat |
| 3g | Carbs |
| 1g | Protein |
