Hummus

Makes 4 servings

Rebecca

ingredients

2 (15-ounce) cans chickpeas, drained and rinsed
1/3 cup olive oil
1/4 cup fresh lemon juice
3 tablespoons sesame tahini
2-3 cloves garlic, crushed (for less spicy hummus, place double garlic in saran wrap and microwave until softened.)
1/4 cup water, more or less for desired thickness
Pinch of ground cumin or coriander (optional)
Salt and pepper
Paprika

1
Place half the chickpeas and olive oil in a blender or food processor. Pulse several times, stopping to stir.
2
When the mixture is almost pureed and creamy, add the remaining chickpeas and oil, lemon juice, tahini, garlic, cumin and a little salt. Pulse, stopping to stir several times, until the mixture is very creamy. Season with salt and pepper; add more lemon juice to taste if necessary.
3
Transfer to an airtight container and chill for 30 minutes before serving. To serve, spread into a shallow bowl, dust with paprika, and drizzle a tablespoon of olive oil on top. Serve with pita, crackers, raw vegetables, in salads, on sandwiches... EVERYWHERE!!!
4
* Substitute sesame oil and sesame seeds if you can’t find tahini.

Source: Rebecca