While your saved lists are no longer available, we promise it will be worth the wait!
Email Address is required.
Email Address is invalid.
Password is required.
Password must be at least 6 characters.
Your email and/or password aren't in our records. Please try again.
Oops! Something went wrong with signing in.
First Name is required.
First Name contains invalid symbols.
Your email is already in our system.
Hmm…that password was not recognized.
Oops! Something went wrong with registration.
Sorry! We can't find that email address.
This Middle Eastern chickpea dip contains tahini, a sesame seed paste. It can be found in the international section of your grocery. Photo credit: Joanne Bruno from Eats Well with Others.
1 can (15 ounces) chickpeas
2 tablespoons tahini
1 tablespoon lemon juice
1 teaspoon McCormick® Garlic, Minced
1/4 teaspoon salt
3/4 teaspoon McCormick® Cumin, Ground
1/8 teaspoon McCormick® Red Pepper, Ground
Drain chickpeas, reserving 1/4 cup of the liquid. Place chickpeas, tahini, lemon juice, garlic, cumin, salt and red pepper in food processor; cover. Process until smooth, scraping down sides as necessary. Add reserved liquid; process until smooth. Store in airtight container in refrigerator up to 2 days.
To serve, drizzle hummus with olive oil and garnish with chopped green onions, chopped olives or chopped tomato, if desired. Serve with warm pita wedges or pita chips.
(Amount per serving)
Great with a bit of lemon zest on top!
Was this helpful?