If the local corner shop stocks just one type of dip, it’s probably hummus.
Ingredients

  • 1/4 cup tahini
  • 1/4 cup fresh lemon juice (from about 2 medium lemons)
  • 2 Tbsp olive oil, plus more for serving
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1 (15 oz can) chick peas (aka garbanzo beans)
  • 2 – 3 Tbsp liquid from can of chick peas
  • Paprika, for serving

Instructions

  1. To a food processor fitted with a steal blade, add tahini and lemon juice. Process mixture 1 minute and 30 seconds, stopping every 30 seconds and scraping down sides and bottom of processor bowl.
  2. Add olive oil, garlic, salt and cumin and pulse mixture 1 minute, scraping down sides and bottom of bowl once halfway through processing. Drain chick peas over a bowl, to reserve liquid.
  3. Add 1/2 of the can of chickpeas to processor and pulse 1 minute. Scrape down sides and bottom of processor, add remaining 1/2 can of chick peas and process mixture 2 minutes longer.
  4. Then, with processor running, slowly add 2 – 3 Tbsp of the reserved liquid from can of chick peas to reach desired consistency.
  5. Plate hummus and drizzle top with about 1 Tbsp additional olive oil, then sprinkle with paprika. Store in refrigerator in an airtight container.

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