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Condiments, Dressings & Sauces >  Middle Eastern Recipes >  Olive Oil >  Hummus >

 

Hummus

Middle Eastern dip or spread

• 1 can (16 oz.) chickpeas or garbanzo beans

• 1/4 C liquid from can of chickpeas

• 3 TBS lemon juice

• 1-1/2 TBS Tahini

• 2 cloves garlic, peeled & crushed

• 1/2 tsp. salt

• 1 pinch paprika

• 2 TBS olive oil

• Fresh or dried parsley or dill (for garnish)

Drain chickpeas; set aside liquid from can. In a blender or food processor, combine remaining ingredients. Add 1/4 cup of liquid from chickpeas. Blend on low for three to five minutes, or until thoroughly mixed and smooth. Drizzle with olive oil and sprinkle with paprika. Garnish with sprigs of fresh parsley. Serve.

 

Variations: Add sliced red chili or cayenne pepper for spicier hummus.

 

Suggestions: Serve with pita bread or use as a dip for chips, crackers or raw vegetables.

 

Storage: Hummus can be refrigerated for up to three days, and can be kept frozen for up to one month. Add a bit of olive oil if mixture appears too dry.

*Hummus images (C) Shenanchie O'Toole (2023).

 

Similar recipe: Garbanzo Dip.

 

Related Link:

Food Fare Culinary Collection: Olive Oil

 

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