Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1/4 cup tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic, minced
- 1 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 cup diced cucumber
- 1/4 cup diced tomatoes
- 1/4 cup red onion, finely chopped
- 1/4 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
Instructions
- In a food processor, combine chickpeas, tahini, olive oil, lemon juice, garlic, cumin, paprika, and salt. Blend until smooth.
- Transfer the hummus to a serving bowl and create a shallow well in the center.
- Drizzle with additional olive oil and garnish with cucumber, tomatoes, red onion, feta cheese, and parsley.
- Serve with pita chips or fresh vegetables.
Notes
- For extra flavor, try adding roasted red peppers or olives as toppings.
- This hummus is best when served fresh but can be stored in the refrigerator for up to a week.
- Prep Time: 10 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 5mg