Traditional HUMMUS DIP
by Christine Hughes
I love this #hummus recipe because it’s very #traditional and #withoutcumin!
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)
Extra Virgin Olive oil-Garnish
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.