Hummus Recipe

Aug 25, 2020

Besides being a great dip and spread, Hummus also makes a tasty stuffed pita sandwich,  with the addition of cucumber, red onion, and tomato slices. For an interesting twist on this traditional recipe, see our black bean version on page 129. 
Ingredients
1 can (16 ounces) chickpeas, drained and rinsed
¼ cup tahini 
¼ cup plus 2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon salt
2 teaspoons sweet paprika
  1. In a food processor, combine all the ingredients, but add only 1 teaspoon of the paprika; process to a thick smooth paste. If the consistency is too thick, add water, a little at a time, to thin the dip as desired. 
  2. Transfer the hummus to a wide, shallow bowl, sprinkle with the remaining 1 teaspoon of paprika, and serve with pita breads, cut into wedges. Keep covered, in the refrigerator for up to 3 days.
Makes about 2 cups.

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