Hummus Topped With Tomato, Cucumber & Parsley
Ingredients:
1 can of chickpeas (strain but reserve liquid)
1/2 cup tahini paste
2 tablespoons freshly squeezed lemon juice, or more to taste
2 small cloves garlic, roughly chopped
3/4 teaspoon table salt, or more to taste
2 tomatoes, seeds removed and cut into small chunks
1/2 cucumber, seeds removed and chopped into small cubes
A handful of parsley, chopped
Method:
- In a food processor, blend the chickpeas for a full minute until powdery clumps form
- Add the tahini, lemon juice, garlic and salt and blend until pureed.
- With the machine running, drizzle in water or reserved chickpea water, 1 tablespoon at a time, until you get very smooth, light and creamy mixture. I find I need about 4 tablespoons for this volume, but you may need slightly more or less.
- Taste and adjust seasonings, adding more salt or lemon if needed.
- To serve, top with the chopped cucumber and tomatoes, drizzle it with a little olive oil, and sprinkle over the chopped parsley.
- Serve it with toasted pitta wedges or vegetable crudités.
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