| | Directions | 1. Drain chickpeas, reserving 1/4 cup of the liquid. Place chickpeas, tahini, lemon juice, garlic, cumin, salt and red pepper in food processor; cover. Process until smooth, scraping down sides as necessary. Add reserved liquid; process until smooth. Store in airtight container in refrigerator up to 2 days.
2. To serve, drizzle hummus with olive oil and garnish with chopped green onions, chopped olives or chopped tomato, if desired. Serve with warm pita wedges or pita chips. |
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Prep Time: 10 minutes
Servings: 12
|  | | Ingredients | | - | | 1 can (15 ounces) chickpeas |
| - | | 2 tablespoons tahini |
| - | | 1 tablespoon lemon juice |
| - | | 1 clove garlic, coarsely chopped |
| - | | 1/4 teaspoon salt |
| - | | 3/4 teaspoon McCormick® Cumin, Ground |
| - | | 1/8 teaspoon McCormick® Red Pepper, Ground |
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| | Nutrition (per serving) | Calories: 42 Calories
Fat: 2 Grams
Protein: 2 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 4 Grams
Sodium: 101 Milligrams
Fiber: 1 Grams
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