Hummus Dip

August 1, 2019



Recipe: Hummus



1 (15-ounce) can Chickpeas

1 Garlic clove, small

1/4 cup Cool Runnings Lemon Juice

1/4 cup Well-stirred tahini

1 Dash Cool Runnings Paprika

1 Salt

2 tbsp Olive oil, extra-virgin

1/2 tsp Cool Runnings Ground Cumin

2 tbsp Water



  1. In the bowl of a food processor, combine the tahini and lemon juice and process for 1.5 minutes.

  2. Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 1 minute.

  3. After rinsing the chickpeas, add half of the chickpeas to the food processor and process until thick and quite smooth; 1 to 2 minutes.

  4. Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.

  5. Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.



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