1 (15.5 ounce) can chickpeas (peeled* or unpeeled; reserve ½ cup liquid)
1 clove garlic
1 Tablespoon olive oil
1 Tablespoon lemon juice
¼ cup tahini
2 Tablespoons loosely packed parsley leaves (remove from stems)
1 Tablespoon chopped chives
3 and ½ ounces Sincerely, Brigitte™ Parsley Chives Cheese, shredded
sea salt, to taste (if desired)
1. Place chickpeas, garlic, olive oil, lemon juice, tahini, parsley, and chives in food processor and process until
smooth and creamy. Add reserved liquid until hummus reaches consistency desired.
2. Spoon hummus into a large bowl and stir in the shredded cheese (reserve some if you’d like to sprinkle on top
for garnish). Serve with pita chips (like my Homemade Cheese & Herb Pita Chips or Homemade Pita Chips) or
fresh vegetables. Store tightly in the refrigerator up to 5 days.
*Peeled chickpeas yield the creamiest consistency of hummus. You may peel the chickpeas in advance to save
time. Store peeled chickpeas in an airtight container in the refrigerator up to 2 days