1 clove garlic, peeled
3 Tbsp lemon juice
½ tsp salt
1 15-ounce can drained chickpeas (also called garbanzo beans)
4 Tbsp water
3 Tbsp tahini
¼ tsp paprika
2 Tbsp olive oil
*Sounds like: humm-us
** Tahini is ground up sesame seeds, and has the consistency of peanut butter. It sounds like: tu-hee-nee.
- Put garlic, lemon juice, salt, and 1 cup of chick peas into blender. Add 2 Tbsp of water, and blend until smooth.
- Add second cup of chick peas and 2 Tbsp of cold water. Blend until smooth.
- Add tahini and blend again until smooth. If you want creamier hummus, add an additional Tbsp of water.
- Scoop hummus into a shallow bowl. Smooth over the top of the hummus with a flattened knife. Sprinkle the hummus with paprika and then drizzle the olive oil over it.
- Serve with pita bread or cut up raw vegetables.
- Hummus will last for several days in the refrigerator.
Yields about 18 servings
Source: Modified from a recipe in World-of-the–East Vegetarian Cooking, by Madhur Jaffrey (1981)