Best Homemade Hummus

• Produce

  • 30 oz Chickpeas, canned
  • 2 Garlic cloves
  • 1 tbsp Italian flat-leaf parsley

• Condiments

  • 1/2 cup Lemon juice, freshly squeezed
  • 2/3 cup Tahini

• Baking & Spices

  • 1 Sprinkling Fleur de sel sea salt
  • 1 1/2 (7.5 ml tsp Salt

• Oils & Vinegars

  • 1 2 cup (120 ml of olive oil + 1 tbsp (15 ml

• Nuts & Seeds

  • 2 tsp Cumin

• Bread & Baked Goods

  • 1 package Your favorite pita bread

• Liquids

  • 1/2 cup Water

• Other

  • 2 tbsp (30 ml of liquid for thinning (lemon juice, water or more olive oil

Found on entertainingwithbeth.com

Description

Ingredients

• 30 ounces (844 g) of canned chickpeas, drained
• ½ cup (120 ml) water
• ⅔ cup (160 ml) of tahini
• ½ 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

Directions

• 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.