Category: Side Dishes

Serves: 3 cups

Ingredients

• 1 cup dried chickpeas or 2 (15.5 oz) cans chickpeas, drained and rinsed
• 2 large cloves garlic, minced
• 1 tsp freshly squeezed lemon juice
• 1/4 tsp cayenne pepper
• 2 tsp smoked paprika, plus more for garnish
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 2 Tbsp finely chopped fresh, flat-leaf parsley
• 1/3 cup extra virgin olive oil, plus more for garnish
• 1/3 cup tahini

Directions

1. If using dried chickpeas, put them in a saucepan or bowl and add cold water to cover by about 2 inches. Soak in the refrigerator for at least 6 hours or overnight. Drain and rinse. Then, put the chickpeas in a saucepan and add cold water to cover by about 2 inches. Bring to a boil, decrease the heat, cover and simmer until the chickpeas are tender, 50 to 60 minutes. Drain and let cool, reserving 1/4 to 1/2 cup of the cooking water.
2. Combine the chickpeas, garlic, lemon juice, cayenne, paprika, salt, pepper, parsley, olive oil and tahini in a bowl and mix well. Transfer the mixture to a food processor fitted with the metal blade, and process until well-mixed. Add 1/4 cup of the reserved cooking liquid (or water or vegetable stock if using canned chickpeas) and process until smooth and almost fluffy. Add more liquid if necessary. Scrape down the sides of the bowl once or twice.
3. Transfer to a serving bowl and refrigerate for at least one hour.
4. To serve, drizzle a bit of olive oil over the hummus and sprinkle a bit of paprika on top. Garnish with roasted red bell peppers, roasted garlic, lemon slices, olives, mint or parsley sprigs.

Nutrition Facts

Calories 82, Total Fat 5g, Cholesterol 0mg, Protein 2.5g, Carbohydrates 7g, Fiber 2g, Sodium 100mg