Spring Hummus
From Weekly Wisdom — March 1998
Dips and Spreads Recipes
Yield: Makes about 1-1/2 cups.
- 1 can (16 ounces) chickpeas
- 2 tablespoons olive oil
- 1/4 cup tahini
- 1/4 cup lemon juice
- 4 cloves garlic, minced
- 1/3 cup chopped parsley
- 3 tablespoons chopped fresh mint
- salt and pepper, to taste
Rinse chickpeas and mash or puree them. Slowly add olive oil and tahini, blending until smooth. Add lemon juice, herbs, and seasonings, and mix well. Serve on pita triangles or crackers.
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