Hummus
makes about 21/2 cups
NOTE: This Middle Eastern chickpea dip/spread flavored with
tahini (sesame paste) is delicious with pita bread or pita chips as
well as vegetables.
1 can (19 ounces) chickpeas, drained and rinsed
1 large garlic clove, minced
6 tablespoons extra-virgin olive oil
1/4 cup tahini
1/4 cup lemon juice
1/4 cup water
3/4 teaspoon salt
Pinch ground cayenne pepperPinch ground paprika
INSTRUCTIONS:
1. Combine chickpeas, garlic, 4 tablespoons oil, and tahini in food processor and process until smooth, scraping sides of bowl as necessary, about 30 seconds. Add lemon juice, water, salt, and cayenne and process again until smooth, an additional 10 seconds. Transfer hummus to serving bowl, cover, and chill until flavors meld, at least 1 hour and up to 24 hours.
2. To serve, use back of soup spoon to make a trough in hummus. Pour remaining 2 tablespoons oil into trough. Sprinkle with paprika and serve immediately.