Hummus Dip
Kathleen
ingredients
- 2 cans, 15 oz, chickpeas, drained and rinsed
- 1/2 c olive oil
- 1/2 lemon juiced
- 2 Tbsp roughly chopped fresh parsley leaves, plus more for garnish
- 2 cloves garlic, peeled
- 1 1/2 tsp salt
- 1/2 tsp dark Asian sesame oil
- 1/2 to 1 tsp ground cumin
- 12 to 15 grinds black pepper
- 1/4 c water
- Paprika for garnish
directions
- 1
In a blender, combine all ingredients except the parsley and paprika to be used for garnish.
- 2
Blend on low speed until smooth. You’ll have to stop the blender often to push down the ingredients. If the mixture is too dry and it’s difficult to blend, add a few more drops of olive oil.
- 3
Scrape the hummus onto a plate, sprinkle with paprika, and drizzle with olive oil, scatter some parsley on top and serve.
- 4
This can be made up to 2 hours before serving and kept refrigerated. Place out at room temp with plastic wrap.
Source: Kathi
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