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.
- 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 lemon peel
- 1/4 tsp paprika (or more, to taste)
- salt and fresh-ground black pepper to taste
Combine all ingredients in the bowl of a food processor with the chopper blade in place, and process until smooth. (Note: the longer you process, the smoother it gets.)
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.