- 14 ounces garbanzo beans
- 3-4 cloves garlic
- 1-2 cups fresh parsley
- 1/4 cup sour cream
- 3 tbsp lemon juice (or to taste)
- 1 tsp ground cumin
- 1/4-1/2 tsp ground cayenne pepper
- 1/2 tsp salt (or to taste)
- 4 tbsp olive oil
- feta cheese to garnish
- vegetables of choice
This recipe is quick, easy, and great to bring to a party or if you need a last-minute appetizer. It keeps well and makes a great snack or lunch box item. Basically, it rocks.
Place garlic, garbanzo beans, and parsley in a food processor or blender. Pulse the ingredients until they are finely minced. Add the remaining ingredients excluding the feta. Blend until smooth and creamy. I’m not a huge cumin fan so I only added 1 tsp and would consider using on 1/2 tsp in future versions. However, everyone else that tasted the hummus thought that it was the correct amount.
Crumble and sprinkle feta on top of the hummus before serving. The display picture doesn’t show the cheese or original serving plate (the picture is from the second go-round) so just imagine it’s there.
