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A bird's eye shot of green Zhoug Hummus on a beige linen on a white table.
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Zhoug Hummus

Yield: 8
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Combining two classic Middle Eastern recipes, zhoug hummus is creamy, spicy, super flavorful, and literally takes less than 5 minutes to throw together. Serve it with flatbread and fresh veggies for an easy snack or lunch!
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Ingredients

  • 1 1/2 cup cooked chickpeas
  • 1/4 cup tahini
  • Zest + juice of 1 lemon
  • 2 garlic cloves
  • 1/4 cup olive oil
  • 1/2 cup cilantro
  • 1/4 cup parsley
  • 1 jalapeno de-seeded if you want less spicy
  • 1/4 tsp cumin
  • Salt and pepper, to taste

Instructions 

  • Place the lemon zest, lemon juice, garlic, cilantro, parsley, jalapeno, and cumin in a food processor. Pulse a few times until the herbs and garlic are slightly minced.
  • Add the chickpeas and tahini. Pulse until the mixture starts to come together.
  • While the food processor is on, drizzle in the olive oil until the hummus is creamy and uniform. Season with salt and pepper. Serve with fresh veggies, pita bread, and on sandwiches!

Notes

I don't de-seed jalapenos for this recipe, but if you don't want a spicy hummus, remove the seeds and only use 1/2 jalapeno.
Cuisine: Middle Eastern, Yemeni
Course: Appetizer
Author: Sara Lynn Hunt Broka
Serving: 2Tablespoons, Calories: 240kcal, Carbohydrates: 25.3g, Protein: 8.7g, Fat: 12.7g, Saturated Fat: 1.7g, Sodium: 21mg, Potassium: 392mg, Fiber: 7.4g, Sugar: 4.3g, Calcium: 79mg, Iron: 3mg
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