Hummus

By sseverino

Ingredients

• 2 cups chickpeas, cooked or canned
• 1/3 cup fresh lemon juice
• ¼ cup tahini
• 2 cloves garlic, minced or pressed
• ¼ cup or more of water
• Salt to taste
• 1 tablespoon olive oil
• 1 teaspoon paprika

Details

Servings 3

Preparation

Step 1

Drain and rinse the chickpeas;. Place in a blender or food processor with the lemon juice, tahini, and minced garlic. Blend well, adding water as needed to form a smooth paste. Add less water to make a thicker hummus for sandwich spread. Add salt to taste.

Scrape hummus into a covered container and refrigerate overnight or at least 3 hours before serving.

Remove the hummus from the refrigerator ½ hour before serving. Spread onto a shallow plate, swirling the top with the back of a spoon. Drizzle olive oil and paprika over the top.

Serve with pita chips or raw vegetables for dipping.

Makes about 3 cups, enough to serve at least 8 as a party dip or to fill 6-8 sandwiches.