Middle Eastern Hummus Recipe
A creamy, nutty dip made of cooked chickpeas, tahini and garlic. Perfect for parties, potlucks or eating on a Tuesday night.
cooked chickpeas or 15 oz can chickpeas
drained and peeled
Middle Eastern Spice Blend
link in post
salt to taste
paprika to garnish
chopped cilantro to garnish
In your food processor, pulse together the chickpeas until smooth. Scrape down your bowl and blade.
Add the lemon juice and tahini and pulse for 3 minutes. Scrape down the bowl and blade and pulse for an additional 2 minutes.
Add the garlic, olive oil, spice blend and 1 tsp of salt to the mix and pulse for 3 minutes. Scrape down the bowl and blade and blend for an additional 3 minutes.
Spoon onto a serving dish and, using the back of a large spoon, create a "moat" along the inside of your pile of hummus (about an inch from the outside rim).
Drizzle olive oil around the surface of the hummus and sprinkle with paprika. Garnish with cilantro leaves.
Serve with pita bread or crudite of vegetables and enjoy!
30 minute rest time allows the flavors to marry.