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DIP - HUMMUS - Hummus with Tahini
Nb persons: 0
Yield: 1 1/2 cups
Preparation time:
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| Hummus with Tahini by Food & Wine Magazine Hummus can do more than cling to a carrot stick. Grace Parisi's sublime version adds nutty flavor to potato salad, eggs and soup. ingredients | |
| One 15-ounce can | chickpeas, drained, 1 tablespoon of the liquid reserved |
| 1 small | garlic clove, smashed |
| 1 tablespoon | fresh lemon juice |
| 1/4 cup | tahini |
| Extra-virgin olive oil | |
| 1 pinch | sweet smoked paprika |
| Kosher salt | |
Pita chips or crudités, for serving
directions
In a food processor, combine the chickpeas with the liquid, garlic, lemon juice and tahini and puree to a chunky paste. Scrape down the side of the bowl. Add 2 tablespoons of olive oil and the paprika and puree until smooth. Season the hummus with salt, drizzle with olive oil and serve with pita chips or crudités.
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