Ingredients
Hummus Base
- 30 oz canned chickpeas (garbanzo beans), drained with liquid reserved (two 15 oz cans)
- 1/3 cup chickpea liquid, or more as needed
- 1/2 cup tahini
- 1/4 cup olive oil
- 1 cup spinach, moderately packed
- 1/2 cup roughly chopped parsley or other fresh herbs
- 2 lemons, juiced
- 1 green onion, roughly chopped
- 1 clove garlic
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
Garnish
- Olive oil
- Chopped fresh herbs (such as parsley)
- Chopped walnuts
- Sesame seeds
Instructions
- Prepare Chickpeas and Liquid: Drain the canned chickpeas, reserving the liquid. Measure about 1/3 cup of this liquid to use in blending; keep extra in case more is needed for desired consistency.
- Combine Ingredients: In a food processor, add chickpeas, 1/3 cup reserved chickpea liquid, tahini, olive oil, spinach, parsley, lemon juice, green onion, garlic, cumin, and salt.
- Blend Until Smooth: Process the ingredients until the mixture is creamy and smooth, stopping to scrape down the sides as needed. Add more reserved chickpea liquid a tablespoon at a time if the hummus is too thick or not blending easily.
- Adjust Seasoning: Taste the hummus and add more salt or lemon juice if desired to balance flavors.
- Serve and Garnish: Transfer the hummus to a serving bowl. Drizzle with olive oil and sprinkle with chopped herbs, walnuts, and sesame seeds for garnish.
- Chill (Optional): For best flavor, refrigerate the hummus for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For a thinner consistency, add more chickpea liquid gradually while blending.
- Fresh herbs can vary; try cilantro, dill, or basil instead of parsley for a different flavor profile.
- This hummus keeps well covered in the refrigerator for up to 5 days.
- Use as a dip for vegetables, a spread on sandwiches, or a topping for grain bowls.
- For a nuttier flavor, toast walnuts before chopping and garnishing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegan
