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Credit: Holly Larson, MS
Chef & Child Ingredient of the Month, September 2014
1 16-ounce can of chickpeas, drained and rinsed
¼ cup tomato paste
¼ cup water
1 teaspoon dried oregano (or one tablespoon fresh oregano leaves, chopped)
1 teaspoon dried basil (or one tablespoon fresh basil leaves, chopped)
1 tablespoon olive oil
2 tablespoons fresh lemon juice
¼ cup shredded Parmesan cheese
¼ teaspoon crushed red pepper (optional)
1 clove of garlic, minced
¼ teaspoon each salt and pepper
1. Place all ingredients into a food processor and puree for 1 to 2 minutes, until smooth and creamy.
2. If hummus is too thick to spread on bread or dip vegetables in, thin it with water by adding one tablespoon at a time until you reach the desired consistency.
3. Serve hummus as a dip for raw veggies and whole-grain crackers, or as a spread on your favorite sandwich or in a wrap.
4. Store extra hummus in an airtight container in the refrigerator.
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