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An easy-to-make, light and zesty hummus. A hit with my friends and family, this is great as an appet.
- Salt: 1/2 teaspoon
- Lemon: 1
- Water: 2 tablespoon
- Garlic Clove: 4 (peeled)
- Olive Oil: 3 tablespoon
- Garbanzo Beans: 1 can (rinsed and drained)
- Tahini: 2 tablespoon
- Ground Red Pepper: 1/8 teaspoon
- Paprika: 1/2 teaspoon
- Fresh Cilantro: 2 tablespoon (chopped)
- Pita Bread Wedges: as required
- Olives: as required
In 1-quart saucepan, heat 2 cups water to boiling over high heat.
Add garlic and cook 3 minutes to blanch; drain. From lemon, grate 1 teaspoon peel and squeeze 3 tablespoons juice.
In food processor with knife blade attached, combine beans, tahini, garlic, lemon peel and juice, oil, water, salt, and ground red pepper.
Puree until smooth. Transfer to platter; cover and refrigerate up to 4 hours.
To serve, sprinkle with paprika and cilantro, if using.
Serve with pita bread wedges and olives.