Hummus Chickpea

10 min

Nutritional info

kcal

557.6

protein

29.7 g

carbs

90.1 g

fats

10.6 g

fiber

25.6 g

Chickpeas

633

Parsley

15

Lemon juice

Tahini

60

Basil

15

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Ingredients

633g Chickpeas
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15g Parsley
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1 Lemon juice
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60g Tahini
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15g Basil
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Cooking instructions

Step 1

Start by prepping all of your ingredients: Drain 15½ oz. chickpeas in a strainer or colander and rinse thoroughly. Let drain again while you do the other prep.

Step 2

Cut 1 lemon in half, remove any visible seeds, and squeeze juice into a small bowl. You should have 3–4 Tbsp.

Step 3

Smash 1 garlic clove with the flat side of your knife on a cutting board and remove peel. Continue to mash with side of knife until a paste forms. (You can also grate garlic on a microplane if you have one—you\\\\\\\'re just looking for a fine paste.)

Step 4

Combine drained chickpeas, 3 Tbsp. lemon juice, garlic, ½ cup tahini, ¾ tsp. salt, 10 cracks pepper, ¼ tsp. cumin, and 2 Tbsp. water in a food processor.

Step 5

Process until smooth, about 1 minute.

Step 6

With the motor running, stream in 3 Tbsp. oil, then continue to process until hummus is very light and creamy, about 1 minute longer. Taste and season with more salt, if needed.

Step 7

Transfer hummus to a shallow bowl, top with za’atar and/or sesame seeds, and drizzle with more oil.

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