Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 575 gram can chickpeas

  3. 100 milliliters olive oil --

  4. -- half this am

  5. 3 cloves garlic -- minced

  6. -- who

  7. 65 milliliters lemon juice

  8. 1/4 teaspoon salt --

  9. -- it. canned beans

  10. fresh ground pepper to taste

  11. 4 sprigs parsley -- finely chopped

  12. 6 mint leaves -- finely chopped

Instructions Jump to Ingredients ↑

  1. Drain the chick peas and reserve 55-110 ml of the liquid.

  2. In a food processor, blend chickpeas until smooth. Add olive oil andgarlic (if you haven't already) and process. Slowly add in lemon juice. Add salt and pepper and slowly add liquid while processing until the right consistency is reached. It should be smooth and creamy, but stop adding liquid when it becomes velvety.

  3. Blend in parsley and mint, cover and chill.

  4. Author's Notes: This is a recipe my boyfriend's mother gave me. I like it better than most of the ones you see on the net that call for tahini in the hummus. Hummus is hummus and tahini is tahini, and you eat them together, but prepare them separately!

  5. For a non-fat version, leave out the olive oil and use more of the chickpea liquid.

  6. Difficulty : very easy. Precision : measure ingred


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