Hummus

Published on Wednesday, August 05, 2009. PRINT THIS RECIPE
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Great sauce for dipping crackers or flat bread.

  • 1 1/3 cup dried chickpeas (garbanzo beans)
  • 1/2 cup tahini (paste from ground sesame seeds)
  • 3 tbsp extra virgin olive oil
  • 5 cloves garlic, finely chopped
  • 3/4 teaspoon salt
  • 1/4 tsp ground cumin
  • 1/2 cup lemon juice
  • 2 tbsp parsley, chopped
  • 1 large pinch paprika

 

  1. Rinse and drain chickpeas. Cover with water at least four hours.
  2. Drain and discard water.
  3. Place in saucepan, cover with 2 inches of water and bring to a boil.
  4. Reduce heat and simmer, uncovered until skins crack and chickpeas are tender (about an hour)
  5. Drain and keep liquid
  6. In food processor or blender, combine chickpeas, tahini, olice oil, garlic, salt, cumin, cayenne, and lemon juice to taste. Process until smooth.
  7. Taste and adjust with salt and lemon juice. Sprinkle with parsley and paprika.