A super hummus recipe that we like to serve in cherry tomato shells.
Course Appetizer
Keyword chickpeas, dip, hummus
Prep Time 15 minutesminutes
Servings 6servings
Calories 167kcal
Author Lynn / Turnips 2 Tangerines
Equipment
blender
Ingredients
1/2cuptahini(sesame paste)
1/3cuplemon juice
215 oz canschickpeas, rinsed and drained
2tablespoonsolive oil
4clovesgarlic, minced
1teaspoondried dill
1/2teaspooncurry powder
1/2teaspoonsalt
1/8teaspoonground cayenne pepper
cherry tomatoes
green onions, sliced
Instructions
In a blender container or food processor bowl, combine tahini and lemon juice.
Cover and blend for 2 minutes. Add chickpeas, oil, and garlic cloves. Cover and blend for 2 minutes. Add dill, curry powder, salt, and ground cayenne pepper. Cover and blend until mixture is smooth, stopping and scraping sides as necessary. Cover and chill for up to 3 days. Stir hummus before serving.
With a melon baller, scoop seeds and membranes out of cherry tomatoes. Discard. Fill cherry tomatoes with hummus and/or serve with assorted veggie dippers. Sprinkle hummus with sliced green onions before serving.
For a creamier hummus, remove the skin/shells from the rinsed and drained chickpeas.