Hummus - to Die For!

• Total Time: 10 mins
• Prep Time: 5 mins
• Cook Time: 5 mins

Ingredients:

Servings: 6

• 1 1⁄3; cups dried garbanzo beans
• ½ cup fresh lemon juice , plus more as needed
• ½ cup tahini (see note)
• 4 tablespoons extra virgin olive oil
• 5 garlic cloves , minced
• ¾ teaspoon salt , plus more as needed
• ¼ teaspoon ground cumin
• 2 teaspoons chopped fresh flat-leaf parsley
• 1 pinch paprika
• 6 lemon wedges or 6 radishes
• ¼ cup brine-cured black olives , such as kalamata

Directions:

1. Pick over the chickpeas and discard any misshapen chickpeas and stones.
2. Rinse the chickpeas and drain.
3. Place in a bowl, add water to cover generously, and let stand for at least 4 hours or for up to overnight.
4. Drain the chickpeas and place in a saucepan with water to cover by 2 inches.
5. Bring to a boil over high heat, reduce the heat to low and simmer, uncovered, until the skins crack and the chickpeas are very tender, about 1 hour.
6. Remove from the heat and drain, reserving the cooking liquid.
7. In a food processor or blender, combine the chickpeas, the 1/2 cup lemon juice, the tahini, 3 Tbs. of the olive oil, the garlic, the salt and the cumin.
8. Process until a soft, creamy paste forms, adding a bit of the cooking liquid to loosen the texture, if necessary.
9. Taste and add more lemon juice and salt, if needed.
10. Transfer the puree to a serving bowl and spread with the back of a spoon to form a shallow well.
11. Drizzle with the remaining 1 Tbs.olive oil.
12. Sprinkle with the parsley and paprika.
13. Garnish with the lemon wedges and olives and serve.

Reviews

[V'nut-Beyond Redemption]

Absolutely delicious! This is the first time I am making hummus and also the first time I am cooking chick peas. I thought I had the peas soft enough but they weren't and so I have a grainy textured hummus. Ichose this recipe as it uses dried beans. This is a very economical dish and definitely a keeper.

[KLHquilts]

Extremely yummy! I won't be able to go back to store-bought hummus anymore. I'd love to lighten up this recipe, but I can't see how ... we'll just use it sparingly, and enjoy it thoroughly when we have it. I used canned garbanzo beans (Trader Joe's) and it was absolutely delicious, so I have to assume it didn't hurt the flavor much to go with canned.

[Patty1 Danielson]

Delicious!!!