Traditional Hummus

By BClover

Ingredients

• * ¾ cup dried chickpeas or 2 cups canned (rinsed)
• * water
• * 1/3 cup cooking liquid (that is left after boiling dried chickpeas)
• * 3 or 4 tablespoons of lemon juice, to taste
• * 3 tablespoons tahini (ground sesame seeds – usually found near the peanut butter in the grocery store)
• * 1 clove of garlic
• * 1 tablespoon olive oil
• * 1/8 teaspoon of salt (or more if preferred)

Preparation

Step 1

1. If using dried chickpeas pick over and rinse them. Put them in a Tupperwear container or bowl with water to cover by 2 inches. Soak them in the fridge overnight. The following day rinse them again and then put them in a small pot with fresh water to cover by 2 inches. Bring to a boil and then simmer for 90 minutes. Reserve the cooking liquid.
2. If using canned chickpeas rinse them with water.
3. In a food processor combine the soft chickpeas, 1/3 cup cooking liquid (or fresh water if using canned chickpeas), lemon juice, tahini, garlic, olive oil, and salt. Blend until smooth and add more liquid if a thinner sauce is preferred.
4. Garnish with paprika if serving as a dip.