Hummus - to Die For!

Recipe by Mimi Bobeck
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pick over the chickpeas and discard any misshapen chickpeas and stones.
  • Rinse the chickpeas and drain.
  • Place in a bowl, add water to cover generously, and let stand for at least 4 hours or for up to overnight.
  • Drain the chickpeas and place in a saucepan with water to cover by 2 inches.
  • 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.
  • Remove from the heat and drain, reserving the cooking liquid.
  • 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.
  • Process until a soft, creamy paste forms, adding a bit of the cooking liquid to loosen the texture, if necessary.
  • Taste and add more lemon juice and salt, if needed.
  • Transfer the puree to a serving bowl and spread with the back of a spoon to form a shallow well.
  • Drizzle with the remaining 1 Tbs.olive oil.
  • Sprinkle with the parsley and paprika.
  • Garnish with the lemon wedges and olives and serve.
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