Appetizers
Lemon-Herb Hummus
about 1²/³ cups
Lemon-Herb Hummus
about 1²/³ cups
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.
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
carb. 8g
pro. 3g
fat 3g
sat. fat 0g
chol. 0mg
sod. 158mg
calc. 40mg
fiber 2g
Ingredients
- 1 small garlic clove
- 2 tablespoons fresh parsley, leaves only
- 1can (15.5 ounces) chickpeas, rinse 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
Preparation
- 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.
- Taste and adjust seasoning as desired. To serve, drizzle with olive oil and sprinkle with za’atar (if using).
