My F&W
quick save (...)
Easy Hummus with Tahini
© Tina Rupp

Easy Hummus with Tahini

  • TOTAL TIME: 20 MIN
  • SERVINGS: Makes 1 1/2 cups
  • BASIC-EASY
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

Hummus can do more than cling to a carrot stick. Grace Parisi's sublime version adds nutty flavor to potato salad, eggs and soup.

Slideshow: Great Party Dips

  1. One 15-ounce can of chickpeas, drained, 1 tablespoon of the liquid reserved
  2. 1 small garlic clove, smashed
  3. 1 tablespoon fresh lemon juice
  4. 1/4 cup tahini
  5. Extra-virgin olive oil
  6. Pinch of sweet smoked paprika
  7. Kosher salt
  8. Pita chips or crudités, for serving
  1. In a food processor, combine the chickpeas with the liquid, garlic, lemon juice and tahini and puree to a chunky paste. Scrape down the side of the bowl. Add 2 tablespoons of olive oil and the paprika and puree until smooth. Season the hummus with salt, drizzle with olive oil and serve with pita chips or crudités.
Make Ahead The hummus can be refrigerated for up to 5 days. Notes One serving 119 cal, 19 gm carb, 6 gm fat, 0.7 gm sat fat, 5 gm protein, 5 gm fiber.
You Might Also Like

Ratings

Average Rating

(3)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.