Healthy Hummus Recipe Better than Store Bought!
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BETH’S HOMEMADE HUMMUS RECIPE
Serves 6-8 as an appetizer
30 ounces (844 g) of canned chickpeas, drained
1/2 cup (120 ml) water
2/3 cup (160 ml) of tahnini
1/2 cup (120 ml) freshly squeezed lemon juice
2 garlic cloves
1 ½ (7.5 ml) tsp salt
2 tsp (10 ml) cumin
½ cup (120 ml) of olive oil + 1 tbsp (15 ml) for pita bread
2 tbsp (30 ml) of liquid for thinning (lemon juice, water or more olive oil)
1 tbsp (15 ml) of Italian Flat Leaf Parsley, roughly chopped
1 package of your favorite pita bread
Sprinkling of fleur de sel sea salt
Drain and rinse chickpeas. Set aside 1 tablespoon (15 ml) of chickpeas for garnish.
Whirl remaining chickpeas and water in food processor until smooth.
Add tahini, lemon, garlic, salt and cumin. Pulse until combined and smooth. While the machine is running, slowly add ½ cup (120 ml) of the oil.
Transfer into a serving bowl, drizzle with a little more olive oil, garnish with fresh parsley and sprinkle with cumin.
Brush pita bread with remaining oil and sea salt and grill on both sides.
Serve grilled bread with the hummus.
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