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Creamy Hummus with Garlic, Toasted Sesame and Parsley Topping
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This recipe is perfect use of your canned chickpeas or if you have dried beans, Ana will help you cook them to create the most creamy hummus you've ever had! 

My top 3 tips for the silkiest hummus: 1. I always use my frozen chickpeas for hummus. The icy chickpeas blend very smoothly when adding the oil, in comparison to the room temperature ones. 2. I use a generous amount of EVO oil and I add water bit by bit and I’m not afraid of making it a bit runnier (after it sets, it becomes hard again) 3. Blend blend blend. Also, there’s a tip around where you can simply add baking soda when hydrating the chickpeas. Has anyone tried it? I tried the baking soda when actually cooking the chickpeas, but didn’t do much. I’m very curious about your experiences 🌿 . -@herbs_and_roots

Details

Prep time 5mins
Cook time 5mins
Serves or Makes: 4
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Recipe

ingredients

  • 1 (14-ounce) can chickpeas
  • 1 clove garlic, peeled
  • 4 tablespoons olive oil
  • 1/ 2 lemon, juiced
  • Salt, to taste
  • Sesame Seeds, toasted
  • Parsley, chopped, for garnish

Method

  • Step 1

    Add the chickpeas to your blender. Add the garlic, sea salt, then add 1/2 cup water and lemon juice. Blend well and add more water if necessary.

  • Step 2

    Add the oil and blend one more time. The hummus will now get lighter in color and more creamy. Have a taste and add more lemon juice, salt or a splash of water to loosen, if needed. Transfer to a serving bowl.

  • Step 3

    Garnish with a good drizzle of extra virgin oil, chopped fresh parsley and tossed sesame seeds. Serve with sliced crunchy veg, toast or flat breads. Enjoy!