1-15.5ouncecan chickpeaspeeled* or unpeeled; reserve 1/2 cup liquid
1clovegarlic
1Tablespoonolive oil
1Tablespoonlemon juice
¼cuptahini
2Tablespoonsloosely packed parsley leavesremove from stems
1Tablespoonchopped chives
3 and 1/2ouncesshredded cheese
sea saltto taste (if desired)
Instructions
Place chickpeas, garlic, olive oil, lemon juice, tahini, parsley, and chives in food processor and process until smooth and creamy. Add reserved liquid until hummus reaches consistency desired.
Spoon hummus into a large bowl and stir in the shredded cheese (reserve some if you'd like to sprinkle on top for garnish). Serve with pita chips (like my Homemade Cheese & Herb Pita Chips or Homemade Pita Chips) or fresh vegetables. Store tightly in the refrigerator up to 5 days.
Notes
*Peeled chickpeas yield the creamiest consistency of hummus. You may peel the chickpeas in advance to save time. Store peeled chickpeas in an airtight container in the refrigerator up to 2 days.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.