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A Giveaway and My Hummus without Tahini Recipe

SpicieFoodie.com &Nancy Lopez-McHugh
  • minutes
  • Serves 3 to 4

INGREDIENTS

14 oz

or 400 g cooked chickpeas (garbanzo beans)

1/4 cup

or 60 ml reserved broth from boiling chickpeas or from can

3 tbsp

extra virgin olive oil, (E.V.O. oil)

1

medium lemon (I used Meyer lemon) juiced about 3 tbsp juice

1/2 tsp

granulated garlic

1 tsp

salt

black pepper

olive oil

extra cooked chickpeas

paprika

parsley, dried or fresh

immersion blender or regular blender

small bowl

serving bowl