Hummus

Circle B Kitchen

If you would like to take your hummus game to the next level, you will definitely be wanting to start your hummus with freshly cooked chickpeas which are softer and creamier than canned.  Canned works fine if that's what you have, just be sure to run your food processor long enough to break them down completely.  The silken tofu in this recipe also helps to create a super smooth and creamy hummus.

We also love our toasted pine nut hummus which you should definitely check out.

2 cups cooked chickpeas (preferably from their dried state) or 1 15 oz can chickpeas, drained and rinsed
1 clove garlic, mince
3/4 cup silken tofu (soft)
3 tablespoons fresh lemon juice
1 1/2 tablepsoons tahini
1 tablespoon extra virgin olive oil
1 1/2 teaspoons ground cumin
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/2 teaspoon pepper

Blend ingredients in food processor until very smooth.  Transfer to a serving bowl and cover. 

Let sit at room temp for 20-30 min. before serving.  Garnish with fresh parsley.  Serve with pita

chips.

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