Ingredients
- 1 15oz. can chickpeas, drained (reserving the liquid) and rinsed
- 2 fat cloves garlic, minced, more or less as desired
- 1/3 cup tahini
- juice of 1-2 lemons, depending on how tangy you want it
- 1/8 teaspoon salt
- 3 tablespoons extra virgin olive oil
- paprika or cayenne pepper
Directions
Place all ingredients, except the olive oil and paprika (or cayenne), in a food processor and blend until smooth, adding reserved chickpea liquid as needed to achieve the consistancy you want. If more tang is wanted, add more lemon juice. The key here is to taste as you go. Spoon hummus into a serving bowl. With the back of a big spoon or spatula, make a hollow in the middle of the dip. Fill this hollow with the olive oil and sprinkle the top with paprika, or my favorite... cayenne. Serve with warmed pita bread wedges.
I also like to make pita sandwiches by stuffing half a pita with hummus, chopped tomatoes, red onions, cucumbers, you name it.
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Submitted 6/13/05.
Source: me
Submitted By: Rebecca
pinkwind@ev1.net
Hummus