This recipe is a slight variation on the traditional hummus that I’ve given a bit of a twist. My husband’s opinion: the more garlic, the better. This makes a fairly thick hummus; if you prefer a thinner texture, add more water and/or olive oil as needed.

INGREDIENTS

• 2 cans garbanzo beans, rinsed and drained
• 1/3 C tahini
• 1/4 C lemon juice
• 2/3 C extra virgin olive oil
• 1 C water
• 2 cloves garlic, minced (or more, to taste)
• 1/4 C dried parsley
• 1 tsp Watkins lemon peel
• 1/4 tsp Watkins paprika (or more, to taste)
• salt and Watkins gourmet black pepper to taste

INSTRUCTIONS

Combine all ingredients in the bowl of a food processor with the chopper blade in place, and process until smooth.

May be served cold or at room temperature. Serving ideas:

• Dip with crackers (Multi-Grain Wheat Thins or Triscuits are family favorites), toasted pita bread triangles or veggies
• Sandwich spread
• Entree topped with roasted or grilled cubed chicken or beef
• Let your imagination run wild and come up with new ways of using this versatile food!

To store: place in covered container and keep refrigerated.

Yield: approx. 16 servings (1/4 cup each)

Copyright © Diane Aull. All Rights Reserved.