Serves: 5
Total Calories: 89
Yield: 2 cups


2 cups cooked* garbanzo beans
1/3 cup sesame tahini
2 to 4 tablespoons lemon juice or to taste
1 to 2 clove garlic
1/2 teaspoon sea salt
2 tablespoons minced fresh parsley


* If cooking the beans from scratch, reserve some of the cooking liquid to thin the hummus if necessary. If using canned beans, use water or unsalted vegetable broth.
1. Place the garbanzo beans, tahini, lemon juice, garlic, and salt in a food processor and blend until smooth. If the mixture is too thick, add as much liquid as needed to achieve the desired consistency.
2. Transfer the mixture to a serving bowl and garnish with parsley and a sprinkle of paprika. Serve chilled. Refrigerate any leftovers in a covered container up to four days.

For a Change . . .
* For another wonderfully rich hummus, use black beans instead of chickpeas, 1 tablespoon tamari instead of salt, and 1 tablespoon balsamic vinegar instead of lemon juice. Also add 1/2 teaspoon ground cumin.

Nutritional Facts:

Serves: 5
Total Calories: 89
Calories from Fat: 12

This Hummus recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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