“I'm not sure if another recipe like this is on the site, but i am famous for it. It has made even the pickiest eaters gobble it down. My family will never eat storebought hummus again. I make a single serving of this recipe because all i have is a mini food processor/ chopper, but it can easily be doubled and tripled. Add more or less water as desired...it depends how thick you want the recipe. If making ahead of time make a little thinner since it loses a little water overnight. Also, if you use sundried tomatoes that aren't canned in oil, add a teaspoon of your favorite kind, since it makes a creamier texture. I prefer to use the oil in the jar to flavor the recipe. That's enough from me....enjoy!”
READY IN:
4mins
SERVES:
1
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. In the food processor/electric chopper, add garlic and tomatoes. Turn on to chop the ingredients (if not slicing ingredients first, I think this is faster).
  2. Add chickpeas, water, salt and pepper.
  3. Pulse the entire mixture, stirring once in the middle, until it's smooth and there are no chunks.
  4. Enjoy!
  5. Pitas cut into wedges, top of pita pocket seperated from bottom pocket, sprayed with cooking spray on both sides, and baked for 15 minutes at 400 degrees make a light, crispy accompaniment.

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