Ingredients
- 15oz. can chickpeas($0.92*)
- 2 Tbsp olive oil($0.35)
- 1/4 cup lemon juice($0.26)
- 1/4 cup tahini($0.96**)
- 1 garlic clove($0.08***)
- 1/2 tsp salt($0.05)
- 1/4 tsp ground cumin($0.02)
- 1 jalapeño(stem removed and seeded, $0.41)
- 1/3 bunch fresh cilantro($0.28)
- base recipe($2.64)
- 2 whole roasted red peppers(from jar, (drained) $1.19)
- base recipe($2.64)
- 4 green onions($0.48)
- 1/4 bunch Italian flat leaf parsley($0.27)
- base recipe($2.64)
Instructions
- Drain the chickpeas. Place the drained chickpeas in a food processor along with the olive oil, lemon juice, tahini, garlic, salt, and cumin.
- Pulse the mixture until it is fairly smooth. If the mixture is too dry to process smoothly, add a couple tablespoons of water, extra olive oil, or liquid from the canned chickpeas.
- Taste the hummus and adjust the salt, cumin, lemon, or garlic to your liking. Serve and enjoy! Or use the full batch of hummus to make one of the variations below by adding it to the food processor with the variation ingredients.
