Hummus Dip/Spread

Recipe By:
Grover
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  • Total Time 20 min Ico-add
  • Yield 8 Servings
  • Level Medium

A creamy dip/spread puree of chickpeas this dish with an Arabic origin goes well with breads, crackers, chips and veggies.
 

Ingredients

  • 2 cups drained well-cooked or canned chickpeas, liquid reserved
  • 1/2 cup tahini, optional, with some of its oil
  • 1/4 cup extra virgin olive oil, plus oil for drizzling
  • 2 garlic cloves, peeled, or to taste
  • Salt and black pepper to taste
  • 1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
  • Juice of 1 lemon, plus more as needed
  • Chopped fresh parsley leaves for garnish
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Directions

  1. 1. Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.
  2. 2. Taste and adjust the seasoning (I often find I like to add much more lemon juice). Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.