Chickpeas are among the best legumes, and this is among the best recipes you can prepare with them, an eons-old Middle Eastern classic. Generally, I'm not a big fan of canned beans, but for whatever reason canned chickpeas are not bad at all, and I always keep some on hand so I can make a batch of this at the last minute, to use as a dip or a spread. You can make hummus without tahini; it will be a little looser and less complex tasting but still good.
Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.
Taste and adjust the seasoning (I often find I like to add much more lemon juice). Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.
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|Serving Size: 1 Serving (28g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 133 (87%)|
|Amt Per Serving||% DV|
|Total Fat 14.8g||20 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 0mg||0 %|
|Sodium 37mg||1 %|
|Potassium 79.7mg||2 %|
|Total Carbohydrate 4.4g||1 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 3g|
|Protein 2.6g||4 %|
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Calories per serving: 153
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