2 cups drained well-cooked or canned chickpeas, liquid reserved
1/2 cup tahini (sesame paste), optional, with some of its oil
1/4 cup extra-virgin olive oil, plus oil for drizzling
2 cloves garlic, peeled, or to taste
Salt and freshly ground black pepper to taste
1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
Juice of 1 lemon, plus more as needed
Chopped fresh parsley leaves for garnish
Instructions
Put everything except the parsley in a food processor and
begin to process; add the chickpea liquid or water as needed
to allow the machine to produce a smooth puree.
Taste and adjust the seasoning (I often find I like to add
much more lemon juice). Serve, drizzled with the olive oil
and sprinkled with a bit more cumin or paprika and some
parsley.
Originally Submitted
9/14/2016
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