Hummus (NYT)

cooking.nytimes.com

Whole foods, plant-based, no oil (some modified). Prepared recipes are rated.

Hummus is an ideal dip for picnics, parties and everyday snacking. Serve it with pita, chips, crackers or cut vegetables. In this hummus recipe, adapted from "How to Cook Everything," tahini is essential, as are garlic and lemon. But this dip is also flexible: cumin and pimentón are optional, as are herbs or blends like za’atar.

2 cups drained well-cooked or canned chickpeas, cooking liquid reserved if possible

½ cup tahini, with some of its oil

¼ cup extra virgin olive oil

2 cloves peeled garlic, or to taste

Juice of 1 lemon, plus more as needed

Salt and freshly ground black pepper

1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish

Chopped fresh parsley leaves for garnish

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer