Wednesday, October 17, 2007


1 (15 oz) can Chickpeas (about 2 cups)
1 Lemon
2 tbsp Tahini
2 tbsp Olive Oil
1 small Garlic Clove
Small Handful of Fresh Parsley Leaves
1/4 tsp Salt
Black Pepper
1/4 tsp Ground Cumin
Paprika (optional)

Drain chickpeas in colander and rinse. Drain again, then remove 1 tbsp of chickpeas and set aside. Place the remaining chickpeas in food processor. Cut lemon in half and squeeze out juice into food processor being careful to remove seeds. Add tahini, olive oil, garlic clove, parsley, salt, pepper and cumin to chickpea mix. Process mix for 20 seconds. Remove lid and scrap down sides with rubber spatula and puree for an additional 20 seconds. Add remaining chickpeas and pulse for 3 seconds. Spoon hummus into serving dish. Sprinkle with paprika (optional).

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