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APPETIZERS
22
Makes about 2½ cups
1. Insert the chopping blade into the work bowl of the
food processor. Add the parsley, lemon zest, salt and
garlic and process to chop, about 10 seconds. Scrape
down the sides of the bowl and repeat. Add remain-
ing ingredients and process until smooth, about 5
minutes, stopping to scrape down the sides of the
bowl as needed.
2. For serving, transfer hummus to a shallow bowl. Make
a slight indentation in the center of the dip and ll
with the remaining tablespoon of oil. Sprinkle the
paprika and za’atar, if using, over the oil.
Nutritional information per serving (1 tablespoon):
Calories 43 (41% from fat)
|
carb. 5g
|
pro. 1g
|
fat 2g
sat. fat 0g
|
chol. 0mg
|
sod. 138mg
|
calc. 11mg
|
ber 1g
Serve this brightly avored dip with warm pita for a satisfying snack.
HUMMUS
¼ CUP FRESH ITALIAN PARSLEY,
LEAVES ONLY
½ TEASPOON LEMON ZEST
1¼ TEASPOONS KOSHER SALT
1 GARLIC CLOVE, PEELED
2 CANS (15.5 OUNCES EACH)
CHICKPEAS, DRAINED AND
RINSED
2 TABLESPOONS TAHINI
¼ CUP FRESH LEMON JUICE
¼ CUP WATER
½ TEASPOON GROUND CUMIN
¼ CUP EXTRA VIRGIN OLIVE OIL,
PLUS 1 TABLESPOON FOR
SERVING
1
⁄8
TEASPOON PAPRIKA
(OPTIONAL)
PINCH ZA’ATAR
(OPTIONAL)