- 4½ cups cooked garbanzo beans (rinsed & drained if using canned)
- ⅔ cup tahini (sesame paste)
- ⅓ cup + 2 Tbsp extra virgin olive oil
- ⅓ cup + 1 Tbsp fresh lemon juice
- 3 large garlic cloves, coarsely chopped
- 2 tsp salt
- Freshly ground black pepper
- ¼ cup + 1 tsp oil-packed sundried tomatoes, drained and chopped
- 1¼ cups packed baby spinach leaves
- ½ cup packed fresh flat-leaf parsley
- Pita bread, pita chips and/or vegetables for serving
- Fit a food processor with the steel blade.
- Combine the beans, tahini, ⅓ cup of oil, ⅓ cup lemon juice, garlic, ½ cup water, 2 tsp salt and a few grinds of pepper in the food processor. Process until the mixture is smooth, scraping down the sides when necessary.
- If the hummus is thicker than desired, thin it by adding 2 Tbsp at a time of cold water.
- Remove a third of the puree and transfer it to a serving bowl. This is the classic hummus.
- Remove an additional 1⅔ cups of puree and set aside (this will become the green hummus).
- Add the sundried tomatoes and 2 Tbsp water to the hummus remaining in the food processor. Blend until smooth, then transfer to a serving bowl.
- Rinse the food processor bowl and blade. Place the spinach and parsley in the bowl and pulse until the mixture is finely chopped. Add the reserved plain hummus, remaining 2 Tbsp oil and 1 Tbsp lemon juice. Process until smooth. Season with salt & pepper and transfer to a serving bowl.
- Serve with desired veggies and pita chips.
A basic chickpea hummus recipe is handy to have on hand and is so versatile. It can be used as a dip for vegetables, served with crackers, pita chips or bread; also use it as a spread for sandwiches, wraps and as a binder in places you might use mayo type products.