This beloved Middle Eastern dip comes together in one simple step and gets a kick of heat from cayenne pepper. This version uses sliced scallions instead of parsley as a topping, for a subtle peppery touch.
| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
Ingredients
- 2 cloves garlic, peeled
- 1 15-ounce can chickpeas
- Water, as needed
- 1/4 cup tahini
- Juice of a lemon
- 1 teaspoon cumin
- 1/2 teaspoon cayenne
- Salt and pepper
- 1 scallion, thinly sliced for garnish
Instructions
- Combine all ingredients in a blender and process until smooth. Serve with wedges of warm pita.
Reviews
I made this to the specs of the recipe and i thought that it was just not very good…. I then made another one and used 1/2 clove of garlic and no cayanne and juice from the chick peas and my girls and i loved it. They are 8 and 10 and thought it was great….
My hummus was spicy and I didn’t enjoy it. I might have read the recipe wrong. Won’t try again.
So easy, so good! My guests loved it and so did i!
Used a really good good processor and it turned out creamy and delicious. I will never buy hummus again!
I have tried a lot of hummus recipes and I like this one the best for a standard, classic recipe. I actually put in a little less tahini, but other that that, I loved it!
It was very easy to make and easier to eat