Hummus

Yummy as a dip for veggies, pita, crackers or chips. Even nice as a spread. Created as one of the dishes for our ECW (Episcopal Church Women) to raise funds. Which is why you see instructions for large and small containers.

• Ready In: 2 hrs 30 mins
• Serves: 64
• Yields: 64 Oz

Ingredients

• 16  ounces dried garbanzo beans
• 1  cup tahini
• 1⁄2 cup olive oil, FRESH extra virgin
• 10  tablespoons lemon juice
• 6  tablespoons garlic
• 2 1⁄2 teaspoons red pepper flakes
• 1  teaspoon ground cumin
• 1⁄2 teaspoon paprika
• 1 1⁄2 teaspoons salt

Directions

1. Soak Garbanzos overnight. Drain, rinse & add fresh water. Bring to a boil, then set to simmer for 2 hours. Drain, setting aside the water.
2. Place everything in the food processor, except the paprika. Blend. Add reserved water until the texture is nice and smooth. Usually 1/3-1 cup will be needed.
3. Place about 8 oz in the small and 32 oz in the large container with paprika sprinkled on top. (1 cup is 9 oz).