A deliciously simple Hummus recipe that makes a perfect party dip. Better than store bought and only takes minutes to prepare. Enjoy!
It’s funny how I came about this recipe for hummus. I love all the ingredients that make up hummus except for tahini paste. It’s just a taste I can’t bring myself to like. When I tried to make it without the tahini paste, I felt it was missing that certain something that gave it that nuttiness and substance. I searched for a substitute and found sunflower seeds. It was fabulous.
My kids request this hummus all the time. How could I not make it for them? It’s quick, easy, healthy, and delicious. I whip up a batch and set it out and they gather around the island in the kitchen and start scooping. Scoop it up with carrot sticks, celery, any veggie of your liking. What’s my favorite scooping vehicle? It’s a toss between pita chips and pretzels.
The ingredients for this hummus are quite simple and available. Canned chickpeas, garlic, sunflower seeds, lemon juice, fresh parsley, olive oil, salt, pepper, and crushed red pepper are all you need. As for the amount of garlic, start with two cloves and if you dare, add more. For me, it depends on the size of the cloves. My family tends to like things spicy. But remember, you can always add but you can’t take away. That’s what my Mom would always tell me.
I have heard that some have the patience and time to peel off the skins of the chickpeas to make a smoother hummus. I’m going to come right out and tell you I am not one of those people. If I had that much time to peel each chickpea then I would have no excuse why there are loads of laundry waiting to be done, why I haven’t read that book I have been dying to read, and why I still haven’t checked my son’s homework. Sorry Mrs. B.
This recipe can easily be doubled which is how I make it since it doesn’t last long in our house. There’s something about having it freshly made. Nothing compares to it. This is such a quick and easy dip to serve when entertaining. Give this hummus a try.
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- 1 (16 ounce) can chickpeas, drained
- 2 - 3 medium garlic cloves
- ¼ cup fresh parsley, roughly chopped
- 3 tablespoons lemon juice
- 2 tablespoons roasted, unsalted, sunflower seeds
- 1½ teaspoons kosher salt - or to taste
- ½ teaspoon pepper
- ¼ teaspoon crushed red pepper
- ¼ cup extra virgin olive oil
- Place garlic cloves in food processor and process until fully minced.
- Stop and scrape down sides of the bowl.
- Add remaining ingredients and continue to process until fully combined and pureed.
- Transfer to a bowl. Drizzle with some more olive oil and garnish with fresh chopped parsley, if desired.