After returning from three months of traveling, I've been making up for lost time in the kitchen.
I've also been playing around with my new food processor.
This recipe uses chickpeas. You can either use canned chickpeas or dried chickpeas - I used dried chickpeas, and soaked them overnight in preparation. After soaking them, I simmered them for about 30 minutes on medium heat in a pot of water.
Quick Lemon Hummus:
1.5 cups chickpeas
Juice of one lemon
2 T nutritional yeast
1 t salt
1/2 T dried parsley
1 clove garlic
1/8 C olive oil
Combine ingredients in food processor or blender. Top with fresh or dried parsley and a drizzle of olive oil.