Description Edit

This recipe makes an enormous amount of hummus (about 4 to 5 lbs.), as I first created it at my job (a health food store), where such is necessary. However, I am sure that by simply reducing the quantity of each ingredient you will get the same great taste, but in a smaller batch.

Ingredients Edit

Directions Edit

  1. Drain and rinse the chickpeas and set aside.
  2. Peel the garlic and chop it up a little bit before placing it in the food processor.
  3. Chop some of the stems off of the parsley before placing it in the food processor.
  4. Add lemon juice and blend.
  5. Add about ½ of the chickpeas, 2 - 3 tbsp. tahini and 2 tbsp. oil and blend.
  6. Add remaining chickpeas and blend again, with more oil if needed. Mixture should be creamy, but fairly thick.
  7. Season to taste with spices of choice, along with salt and pepper if desired.
  8. Chop veggies and add to mixture, ½ at a time (half of the combined veggies at a time, not half of each one).

Notes Edit

  1. I find that the best thing to do is use large quantities of: cumin, basil, onion powder and garlic powder, along with small amounts of: ground coriander, paprika, and oregano, and tiny bits of: cayenne pepper and thyme. Make sure spices are well-blended into the mixture.
Community content is available under CC-BY-SA unless otherwise noted.