Ingredients
-
1 1/2 cups chickpeas, cooked and reserve liquid (or equivalent canned chickpeas with liquid saved)
-
3 tablespoons tahini, preferably homemade
-
2 -3 tablespoons fresh lemon juice (I like my hummus a bit more lemony)
-
2 tablespoons bland oil
-
1 tablespoon extra virgin olive oil
-
2 -3 garlic cloves, minced
-
1/4 teaspoon cumin powder, very lightly dry roasted
-
1/4 teaspoon salt, to taste
-
1 tablespoon fresh flat-leaf Italian parsley (no more than 1 tablespoon parsley or the hummus will turn an unappetizing green)
-
1 dash paprika
-
-
sumaq
Instructions
- Place all the ingredients except for reserved bean liquid into a food processor or blender. While appliance is running begin gradually pouring some of the bean liquid down the feeding tube. (Do not use water to thin the hummus.) Process until smooth and creamy. If the appliance is laboring you need to add more liquid.
- Scrape down sides of appliance. Taste test hummus and add more salt, lemon, etc if necessary. Hummus should be not too garlicky, not too lemony, not too pasty from the sesame seeds- a happy medium.
- Transfer prepared hummus to a serving bowl and garnish with a drizzle of olive oil around the inner edges of the bowl and a sprinkle of sumac. Lastly, garnish with a sprig of fresh parsley.
- Serve with chips, cut up vegetables, baked pita triangles, etc.