ALL OF THE BEANS.
.png){kind=logo}
Traditional Hummus
Recipe created for Bush's® by Brandy O'Neil, author of cooking blog "The Nutmeg Nanny." Whether it’s your first time making hummus or the hundredth, you can’t go wrong with this classic recipe.
- Prep Time
10 Mins
- Serves
1-2
Ingredients
- 1 (16 oz) can Bush's® Chickpeas, drained and rinsed
- 3 cloves garlic, crushed
- 1 lemon, juiced
- 1 lemon, zested
- ¼ cup tahini
- 2 Tbsp extra virgin olive oil
- 2 Tbsp water
- Kosher salt, to taste
- Black Pepper, to taste
- 2 Tbsp toasted pine nuts
- 1 Tbsp minced fresh parsley
- ½ tsp sumac
- ¼ tsp red pepper flakes
Cooking Instructions
- 1COMBINE
In food processor, add chickpeas, garlic, lemon juice, lemon zest, tahini, 2 tablespoons olive oil, water and pinch of kosher salt and black pepper.
- 2PUREE
Put the lid on your food processor and puree until smooth and creamy. Once hummus is creamy, stop food processor and taste hummus. Add more kosher salt if necessary.
- 3GARNISH
Add hummus to serving plate or bowl and top with pine nuts, parsley, sumac and red pepper flakes. Drizzle top with a little extra olive oil.
- 4NOTE
To make this hummus sesame free, substitute cashew butter for tahini.