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Hummus (Lebanese Chick Pea Dip)
George Saidah
iParenting's Dad of the Month shares a family favorite!
Ingredients
1 can (16 ounces) chickpeas (garbanzo beans), drained, with liquid reserved
1/2 cup of tahini (sesame paste)
2 cloves garlic
2 teaspoons lemon juice
1 teaspoon cumin
1 teaspoon red pepper flakes
1/4 cup olive oil
Paprika
Pine nuts
Directions
After draining chickpeas, set liquid aside. In food processor or blender, add chickpeas, tahini and garlic, with approximately 1/4 of the reserved liquid. Puree.
Add lemon juice, cumin and red pepper, along with a tablespoon of olive oil. Puree again. Consistency should be smooth, not too grainy and not too thin. If necessary, add the additional liquid by tablespoons, pureeing again after each addition, until desired consistency is reached.
In a small saucepan or saut矰an, place 2 tablespoons of olive oil and the pine nuts. Saut矯ver low-medium heat until slightly toasted. Do not overcook.
For presentation, put the hummus on a platter or in a bowl. Drizzle with remaining olive oil, sprinkle toasted pine nuts and sprinkle with paprika for additional color.
Suggestions
Serve with pita bread or Lebanese flat bread. Makes six servings.
