{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Hummus",
 "description": "A smooth chickpea snack dip with tahini, lemon and olive oil, made from no-salt-added chickpeas and a measured half teaspoon of salt, about 108 mg sodium a serving.",
 "recipeCategory": [
  "Snacks"
 ],
 "recipeYield": "12 servings",
 "totalTime": "PT20M",
 "recipeIngredient": [
  "3 cups cooked chickpeas (two 15 oz cans no-salt-added chickpeas, drained and rinsed)",
  "⅓ cup tahini, stirred well",
  "3 tbsp olive oil (2 for the blender, 1 to drizzle on top)",
  "¼ cup lemon juice",
  "1 tsp garlic powder",
  "½ tsp ground cumin",
  "½ tsp salt",
  "1 tsp paprika, to dust on top",
  "1 tbsp chopped fresh parsley, to scatter on top",
  "8 tbsp ice water"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Put the lemon juice, salt and garlic powder in a food processor. Run it for 10 seconds, then let it sit for 10 minutes. The salt melts and the garlic powder softens, so the flavour spreads evenly."
  },
  {
   "@type": "HowToStep",
   "text": "Add the tahini and run the processor for 1 minute, until thick and pale. Scrape down the bowl."
  },
  {
   "@type": "HowToStep",
   "text": "With the processor running, add 6 tablespoons of the ice water, 1 tablespoon at a time. The tahini turns light and fluffy as it takes the water."
  },
  {
   "@type": "HowToStep",
   "text": "Add the chickpeas, cumin and 2 tablespoons of the olive oil. Run for 4 to 5 minutes, scraping the bowl twice, until the hummus is smooth and spoons like thick cream. If it is stiff, run in the last 2 tablespoons of ice water, 1 at a time."
  },
  {
   "@type": "HowToStep",
   "text": "Spoon into a shallow bowl and swirl the top with the back of the spoon. Drizzle with the last tablespoon of olive oil, then dust with the paprika and scatter the parsley."
  },
  {
   "@type": "HowToStep",
   "text": "Serve with raw carrot, cucumber, bell pepper strips or whole-grain pita. Dippers are not counted in the numbers. Keeps 5 days in a covered container in the fridge; refrigerate within 2 hours of making it. Freezes in 1-cup tubs for 3 months; thaw overnight in the fridge and stir."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 12",
  "calories": "140 kcal",
  "proteinContent": "4.9 g",
  "carbohydrateContent": "13.3 g",
  "fatContent": "8.1 g",
  "saturatedFatContent": "1.1 g",
  "sugarContent": "2.2 g",
  "sodiumContent": "108 mg",
  "fiberContent": "3.9 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/hummus.jpg",
 "imageAlt": "Smooth chickpea hummus with tahini and lemon, spooned into a shallow bowl, a drizzle of olive oil, dusted with paprika, chopped parsley scattered on top, in a shallow bowl",
 "url": "https://asharedpalate.com/hummus"
}