Quick Hummus

Name: Quick Hummus
Ingredients: 1 can (19 oz/540 mL) chickpeas, drained and rinsed; 1 clove garlic, smashed; 1/3 cup (75 mL) freshly squeezed lemon juice; 1/3 cup (75 mL) extra-virgin olive oil; 1/2 tsp (2 mL) salt; 1/4 tsp (1 mL) cayenne pepper; 1/4 tsp (1 mL) ground cumin; 1/3 cup (75 mL) tahini paste; 2 tbsp (25 mL) chopped fresh cilantro or parsley; 1/4 tsp (1 mL) sweet paprika; 1 tbsp (15 mL) extra-virgin olive oil; 6 black olives

12 ingredients

5 steps

Ingredients

1 can (19 oz/540 mL) chickpeas, drained and rinsed
1 clove garlic, smashed
1/3 cup (75 mL) freshly squeezed lemon juice
1/3 cup (75 mL) extra-virgin olive oil
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) cayenne pepper
1/4 tsp (1 mL) ground cumin
1/3 cup (75 mL) tahini paste
2 tbsp (25 mL) chopped fresh cilantro or parsley
1/4 tsp (1 mL) sweet paprika
1 tbsp (15 mL) extra-virgin olive oil
6 black olives

Directions

1

In blender, on high speed, puree chickpeas, garlic, lemon juice, oil, salt, cayenne and cumin.
2

Reduce speed to low, add Tahini Paste and blend until fully incorporated, scraping down sides as necessary.
3

Make ahead: Cover and refrigerate for up to 3 days.
4

To serve, sprinkle with cilantro and paprika and drizzle with oil.
5

Scatter olives over top.