AuthorJeanne PetrucciDifficultyBeginner
Yields1 Serving
Prep Time5 minsCook Time10 minsTotal Time15 mins
 2 tablespoons tomato paste
 1 15-ounce can chickpeas, rinsed and drained
 3 lemons [1/4 cup freshly squeezed lemon juice]
 1/4 cup tahini
 2 garlic cloves, small, peeled and chopped
 2 tablespoons extra virgin olive oil
 1/2 teaspoon dried oregano
 1/4 teaspoon crushed red pepper
 Pinch of cayenne pepper
 1/2 teaspoon sea salt
PREP:
1

Peel and chop garlic.

2

Juice lemons.

3

Drain and rinse chickpeas.

MAKE:
4

Combine everything together in a food processor.

5

Pulse to blend.

6

Ingredients

 2 tablespoons tomato paste
 1 15-ounce can chickpeas, rinsed and drained
 3 lemons [1/4 cup freshly squeezed lemon juice]
 1/4 cup tahini
 2 garlic cloves, small, peeled and chopped
 2 tablespoons extra virgin olive oil
 1/2 teaspoon dried oregano
 1/4 teaspoon crushed red pepper
 Pinch of cayenne pepper
 1/2 teaspoon sea salt

Directions

PREP:
1

Peel and chop garlic.

2

Juice lemons.

3

Drain and rinse chickpeas.

MAKE:
4

Combine everything together in a food processor.

5

Pulse to blend.

6
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