Lemon-Herb Hummus

Cuisinart original

Using the small work bowl to prepare the hummus keeps the larger work bowl clean to prep veggies. Slice up some carrots, peppers, cucumbers, and zucchini to serve alongside this brightly flavored dip.

Yields

about 1²/³ cups

Ingredients

1 small garlic clove
2 tablespoons fresh parsley, leaves only
1 can (15.5 ounces) chickpeas, rinsed
and drained
¼ cup tahini
¼ cup fresh lemon juice
¾ to 1 teaspoon kosher salt (to taste)
¼ teaspoon ground cumin
½ cup water
Extra virgin olive oil for finishing
Pinch za’atar (optional) for finishing

Nutritional information

Nutritional information per serving (2 tablespoons):
Calories 67 (35% from fat) • carb. 8g • pro. 3g • fat 3g • sat. fat 0g • chol. 0mg • sod. 158mg • calc. 40mg • fiber 2g

Instructions

1. Put the garIic and parsley into the small work bowl. Run on High to finely chop. Add remaining ingredients except for the water to the work bowl. Pulse to start processing ingredients and then run on High while adding the water through the feed tube until smooth.
2. Taste and adjust seasoning as desired. To serve, drizzle with olive oil and sprinkle with za’atar (if using).