CLASSIC HUMMUS
Provided by Food Network Kitchen
Time 6h10m
Yield 4 to 6 appetizer servings
Number Of Ingredients 9
Steps:
- Combine the chickpeas, tahini, salt, salt, garlic, 3/4 cup water and 5 tablespoons of the lemon juice in a food processor and process until smooth and pureed. While the motor is running, pour in the oil and process until fully incorporated. Season with pepper. Transfer to a bowl and refrigerate for 6 hours to let the flavors to come together.
- Just before serving, stir in the parsley and remaining 2 teaspoons lemon juice. Drizzle with oil and serve with flatbreads and olives. The hummus will keep in the refrigerator for up to 2 days.
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Job Mwanyota
[email protected]This hummus is the best I've ever had. I'll definitely be making it again and again.
Kids Wells
[email protected]I'm not a huge fan of hummus, but this recipe changed my mind. It's so delicious and flavorful, I could eat it every day.
carolann kraft
[email protected]This hummus is a healthy and nutritious snack. It's packed with protein and fiber, and it's low in calories.
Tithi Bhottacharajo
[email protected]I love the versatility of this hummus. It's great as a dip, but I also use it as a spread on sandwiches and wraps.
amiyah muse
[email protected]The flavors in this hummus are incredible. I can taste the freshness of the chickpeas and the tanginess of the lemon.
KateVsp
[email protected]This hummus is so creamy and smooth. I love the way it melts in my mouth.
Moin Khichi
[email protected]I've been making this hummus for years, and it's never failed me. It's the perfect dip for vegetables, pita bread, or chips.
Kat Klaws
[email protected]This hummus is a real crowd-pleaser. I've made it for parties and potlucks, and it's always a hit.
Godzillavlogs808 boii
[email protected]I love this recipe because it's so easy to make. I always have the ingredients on hand, and it comes together in just a few minutes.
Tanveer Ranja
[email protected]This hummus is absolutely delicious! It's creamy, flavorful, and has the perfect balance of spices.