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Chickpea Hummus


2c Chickpeas (if raw soak overnight in pot of water in refrigerator or up to 6-8 hours; then rinse and drain.  Then cook for up to 45 minutes on medium heat until soft.  If using already cooked chickpeas, select the boxed option that is free of lead and BPA)

3-4 Tbsp Extra Virgin Olive Oil

1  Large Garlic Clove, chopped fine

1 tsp. Sea Salt

2 Tbsp Fresh Parsley

1/2 tsp Ground Black Pepper

1/4 c Fresh Squeezed Lemon Juice

(2 tsp Tahini; I chose to make it without in this recipe)


Combine all ingredients in Food Processor (Add only 1 Tbsp Fresh Parsley, leave 1 Tbsp for topping)

Blend all ingredients until smooth

Add a bit of Extra Virgin Olive Oil as needed

Once Hummus is smooth, turn off food processor and use spatula to pour into a bowl

Top with 1 Tbsp Fresh Parsley and Ground Black Pepper