– 30 oz canned chickpeas garbanzo beans, drained with liquid reserved (I use two 15oz cans) – 1/3 cup chickpea liquid or more, as needed – 2 garlic cloves – 1/2 cup tahini – 1/4 cup olive oil – 2 lemons juiced – 1 tsp cumin – 1/2 tsp salt – 1/2 tsp freshly ground pepper – 1 tsp zataar optional – garnish – olive oil – paprika – fresh parsley
Cook time: 0 min
– Yield: You'll get about 4-6 servings from this hummus – Storage: Store in an airtight container in the fridge for up to 4-5 days. – Make ahead: Make the dip ahead of time. You could even prep the veggies to serve with it the day before.
What can I serve hummus with? Veggie dip with carrots, celery, cucumber slices, bell pepper, radishes, snap or snow peas, broccoli, and more. Dip for bread or chips like pita bread, pita chips, flatbread, pretzel chips, bagel chips, crackers and crostini.
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