Creamy Hummus Dip


Traditional HUMMUS DIP
by Christine Hughes
(#WITHOUT#CUMIN)

I love this #hummus recipe because it’s very #traditional and #withoutcumin!

Ingredients:

1-14.5 oz can of chickpeas (undrained)
1-14.5 oz can of chickpeas (drained, but reserve liquid and a couple of chickpeas for garnish)
1 large clove of garlic (for garlic lovers, add more to taste)
1 tsp of sea salt
1/4 cup of tahini (try to use Lebanese tahini bought at a Middle Eastern market #Mediterranean Bakery in Alexandria, VA or the Greek tahini, #Krinos , found in the grocery store)
Juice of 1 Fresh lemon (do not use lemon juice from bottle)
Paprika-Garnish
Extra Virgin Olive oil-Garnish
Parsley-Garnish

Directions:

Add 1 whole can of chickpeas (undrained) in a food processor and let process for about 1 minute. Add the 2nd can of chickpeas (drained), but reserve the liquid. Process for about 30 seconds. Add tahini, salt, garlic, and lemon juice and process for about 1-2 minutes. Add very small amounts of the reserved liquid until mixture has reached the desired consistency and keep processing until creamy, about another minute. Be sure to add small amounts at a time to avoid making hummus too thin. Add more salt to taste. Once the hummus is ready, serve in a platter and sprinkle with paprika. Garnish with parsley, an olive, or a couple of chickpeas and drizzle a little extra virgin olive oil for a nice touch.
Serve with warm pita bread, pita chips, or some fresh vegetables like carrots, celery, and red bell peppers.

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8 comments

  1. So I made it, and it turned out delicious. It turned out thin at first, so I did start adding more chick peas liquid, and that was enough to thicken it. It’s great with Stacy’s pita chips, and works as an everyday snack, as well as for an appetizer at a party. YUM! Thanks, Christine!

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