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hummus-with-gremolata-10-815x1024-1

Hummus with Gremolata

  • Author: Emily Dingmann
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 2 cups 1x

Ingredients

Scale
  • 1/2 cup finely chopped herbs (I used basil and parsley)
  • 1 lemon (zest and juice)
  • 1 clove garlic, grated
  • 115 oz can of garbanzo (chickpeas) beans, drained and rinsed
  • 1/3 cup tahini
  • 4 Tablespoons olive oil
  • 35 Tablespoons water
  • salt and pepper
  • 1/3 cup toasted pine nuts
  • crackers (I recommend Crunchmaster!) and vegetables for serving

Instructions

  1. Stir together herbs, lemon zest, 1/2 of the grated garlic and 1 Tablespoon olive oil together in small bowl. Set aside.
  2. In a food processor or blender, combine juice from lemon (about 3 Tablespoons), remaining grated garlic, garbanzo beans, tahini, 3 Tablespoons of olive oil, 3 Tablespoons of water and salt and pepper.
  3. Process or blend until smooth. Add 1-2 more Tablespoons of water if you need it to get things moving.
  4. Taste and adjust seasoning if necessary.
  5. Layer hummus on plate or platter, top with gremolata, a drizzle of olive oil if desired, toasted pine nuts, and a sprinkle of high-quality salt.


Nutrition

  • Serving Size: 4 Tablespoons
  • Calories: 208
  • Sugar: 1 grams
  • Fat: 27 grams
  • Saturated Fat: 3 grams
  • Carbohydrates: 17 grams
  • Fiber: 6 grams
  • Protein: 9 grams
  • Cholesterol: 0 milligrams