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Hummus is the Arab word for chickpea. Commonly known in the United States by its Spanish name, 'garbanzo' bean. You don't have to pick the chickpeas, dry them, soak them, peel them, and then grind them with a mortar and pestle any more. It is easy to pick up a couple cans of garbanzo beans, and toss them into the food processor. And the recipe does not suffer at all. 'Hummus' has become synonymous with the dip,this is an excellent version, if not the best hummus recipe.
- In a food processor, puree the chickpeas, tahini, 3 tablespoons olive oil, lemon juice and garlic until smooth, add little of the reserved liquid if the mixture seems too thick,it will be slightly grainy. Season it with salt and pepper. Transfer to a shallow bowl or plate.
- Combine the paprika and the remaining 2 tablespoons olive oil, drizzle the mixture over the chickpea mixture, and garnish with chopped parsley, if desired.
- Serve with pita bread triangles, breadsticks or pieces of sourdough bread.
- You can make your own tahini paste in a food processor or blender by grinding toasted sesame seeds. Toast the sesame seeds in a skillet over medium heat until golden brown for about 3 minutes,cool and then grind.
This recipe was contributed by LOPA SHAH on 15 Apr 2011Hi
I,am LOPA staying at Vile Parle with my parents.By profession I'am an Advocate.I like music,watc...
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