Recipe Time: Hummus

I go through phases when I make a lot of hummus.  I just made some for our Independence Day party, and I thought I’d share the recipe:

You’ll need —

2 cans of chickpeas, drained

2/3 cup tahini, approximately  (It’s messy so just figure out what percentage of the jar or you can just eyeball it)

3/4 cup fresh lemon juice

4 cloves of garlic, chopped very fine or pressed

A handful or so of chopped parsley

Put all of the ingredients except the parsley into your cuisinart and blend everything fairly well: it still should be coarse and thick enough to hold its shape well.   Add the chopped parsley and blend for a few more seconds.   If you put the parsley in with everything else, the parsley will get pulverized and the hummus can take on an unpleasant greenish hue.

There are many things you can add prior to blending — a slice or two of chopped grilled onion, some roasted garlic, some cumin or paprika — whatever you like, within reason.  You can add some roasted red peppers, although these are best added at the end and stirred in rather than blended, or just plopped on top.

Once the hummus is blended, serve it with warm pit bread, or with carrots cut in half or thirds and sliced thinly (1/8-1/16th inch) lengthwise to create a flat edge for dipping.  I like to top it with a few whole chick peas and a little olive oil and made a touch of paprika or parsley for presentation

For more recipes, go to the Recipe link in the Categories section to the right of the main page.

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