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Prep Time: 5 Minutes Cook Time: 6 Minutes |
Ready In: 11 Minutes Servings: 12 |
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This is a staple in my home. I put it on everything. It is a little bit spicy, just the way I like it. This is a very simple recipe that can be easily adjusted to taste. Ingredients:
1 (15 ounce) can chickpeas |
1/3 cup tahini |
4 garlic cloves |
1 teaspoon worcestershire sauce |
1 teaspoon cumin (or more to taste) |
1/2 teaspoon smoked paprika |
1/8 teaspoon coriander |
1/4 teaspoon cayenne |
1 tablespoon olive oil |
1 lemon, juice of |
1 teaspoon lemon zest |
2 teaspoons parsley (fresh or dry) |
1/2-1 teaspoon salt |
1/2 teaspoon black pepper |
2 tablespoons water (thin to taste) |
Directions:
1. First I drain and rinse the chickpeas very well (this is important). When I have time, I will boil them for 5 minutes and then let them sit in the water for an hour because the are sometimes still very hard in the can.
2. I put all of the ingredients into the food processor and I run the processor, pulsing at first, then full on.
3. I like my hummus very smooth, so I process for about 5-6 minutes, scraping down and stirring a few times. I also like to add water until it is very smooth (personal taste). I taste for seasoning and sometimes add more salt, pepper, etc. Add a little extra cayenne and smoked paprika for a much more spicy and exciting hummus. If you like lemon hummus, add more lemon zest and lemon juice and leave out the paprika and coriander.
4. Enjoy!
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