Serve this brightly flavored dip with warm pita for a satisfying snack.
1 can (15.5 ounce) chickpeas, drained
1 garlic clove
3 tablespoons water
2 tablespoons tahini
2 tablespoons extra virgin olive oil, plus 1 tablespoon for serving
1 tablespoon fresh lemon juice
½ teaspoon kosher salt
¼ teaspoon ground cumin
1⁄8 teaspoon paprika (optional)
Pinch za’atar (optional)
Nutritional information per serving (2 tablespoons):
Calories 79 (44% from fat) • carb. 2g • pro. 2g • fat 4g • sat. fat 1g • chol. 0mg • sod. 207mg • calc. 23mg
• fiber 2g
1. Insert the chopping blade into the work bowl of the Food Processor Attachment. Fit onto the blender base. Put all the ingredients into the work bowl and process on Low until smooth, about 3 minutes, stopping to scrape down the sides of the bowl as needed.
2. For serving, transfer hummus to a shallow bowl. Make a slight indentation in the center of the dip and fill with the remaining tablespoon of oil. Sprinkle the paprika and za’atar, if using, over the oil.
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