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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I love hummus and this recipe is one of the best I've tried. I like to spread it on pita triangles and top with cucumber, chopped kalamata olives, and feta. I think the homemade tahini paste makes it much better. Ingredients:
2 cups canned chick-peas, liquid reserved (garbanzo beans) |
5 tablespoons olive oil, divided |
1/4 cup lemon juice |
3 garlic cloves |
salt and pepper |
1 teaspoon paprika |
1 tablespoon fresh parsley, chopped (optional) |
4 tablespoons sesame seeds |
1 teaspoon sesame oil |
1/2 teaspoon salt |
1/2 cup tepid water |
Directions:
1. In a food processor, puree the chickpees, tahini, 3 tablespoons olive oil, lemon juice and garlic until smooth, adding a little of the reserved liquid if the mixture seems too thick; It will be slightly grainy.
2. Season with salt and pepper.
3. Transfer to a shallow bowl or plate.
4. Combine the paprika and the remaining 2 tablespoons of olive oil, drizzle the mixture over the top, and garnish with chipped parsley, if desired.
5. Serve with pita bread triangles (I like Kittencal's Garlic Baked Pita Chips with parmesan cheese), cucumbers, crumbled feta cheese, and chopped kalamata olives. Chopped sun-dried tomatoes are a good addition also.
6. *HOMEMADE TAHINI PASTE:.
7. 4 tablespoons sesame seeds.
8. 1 teaspoon sesame oil.
9. 1/2 teaspoon salt.
10. 1/2 cup tepid water.
11. Blend sesame seeds in a blender and grind until smooth.
12. Add sesame oil, salt, and then slowly add 1/4 cup of water while blending.
13. Blend until completely smooth.
14. Makes 1 cup tahini paste.
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