With the bursting flavors of cumin, paprika, garlic and tahini this homemade hummus is nutty, rich and creamy. Serve sprinkled with cilantro and drizzled with olive oil. Mop it up with pita bread. Smart Recipes, Middle Eastern Recipes, Other Recipes, Recipes Other Middle Eastern Homemade Hummus With Parsley Homemade Hummus With Parsley Recipe | RecipeSavants.com PT55M Serves 12 Ingredients: 0.5 Pound Dried Chickpeas 1 Tablespoon Baking Soda 7 Large Cloves Garlic 0.5 cup Extra-Virgin Olive Oil 0.25 Teaspoon Ground Cumin 0.5 cup Tahini 0.25 cup Plus 1 Tablespoon Fresh Lemon Juice 0 Salt 0 Paprika 0.25 cup Fresh Parsley 0 Pita Bread In a bowl, add dried chickpeas and baking soda. Cover chickpeas with 2-inch of water and refrigerate overnight. Drain chickpeas and rinse under running cold water. In a medium pan, add chickpeas and garlic. Cover chickpeas with 2-inch of fresh water and bring to a boil. Reduce heat to medium-low and simmer for about 40 minutes. Drain chickpeas, reserving 10 tablespoons of cooking liquid and 2 tablespoons of chickpeas. Rinse chickpeas under running cold water. Peel garlic cloves. For hummus: in a food processor, add chickpeas, 6 garlic cloves, ½ cup of reserved cooking liquid, ¼ cup of olive oil, ¼ cup of lemon juice, ¼ cup of tahini, cumin and salt and pulse till creamy. Transfer into a serving bowl. With paper towels wipe out the food processor. Add remaining tahini, remaining olive oil, remaining lemon juice, 2 tablespoons of reserved cooking liquid and 1 garlic clove and pulse till pureed. With a ladle, make a well in the center of the hummus. Place pureed mixture into well and sprinkle with extra cumin and paprika. Garnish with reserved whole chickpeas and parsley and serve with pita bread.

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