Time: 10 min.
Complexity: easily
Quantity: 2 tbsp.

This popular classic hummus recipe, ready in just 10 minutes, combines the flavor and warmth of cumin with the freshness of parsley.

Ingredients:

• 2 cans (425g) chickpeas (drained and rinsed)
• 1/2 cup extra-virgin olive oil, plus more for serving
• Juice of 1/2 lemon
• 2 tablespoons coarsely chopped fresh parsley leaves, plus more for garnish
• 2 peeled cloves of garlic
• 1.5 tsp salt
• 1/2 tsp. unrefined cold-pressed sesame oil
• 1/2-1 tsp ground cumin
• 12-15 black peppercorns
• 1/4 cup water
• Paprika, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chickpeas, lemon juice, garlic, parsley, paprika, cumin, black pepper, hummus

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Preparation:

Step 1
• Combine all ingredients in a blender except the parsley and paprika for garnish. Blend on low speed until smooth. You'll need to stop the blender frequently to break up the mixture. If the mixture is too dry and difficult to blend, add a few more tablespoons of olive oil.
  
  Transfer the hummus to a plate. Sprinkle with paprika, drizzle with olive oil, sprinkle with parsley, and serve. You can prepare the hummus a couple of hours ahead of serving. Cover the plate with plastic wrap and let it sit at room temperature.
  
  You can also cook it this way Chickpea hummus in a slow cooker.

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