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Diana’s Hummus

Diana’s Hummus

This Middle Eastern dip is oh so quick and easy and always welcome as finger food. Make it in advance and refrigerate it. Let it stand for 30 minutes before serving it. You can give it some colour by adding diced roasted red bell pepper, or spice it up with a little chilli paste. Garnish with a lemon wedge and fresh parsley sprig, and serve with Pita Chips.

• 2 (15.5-ounce) cans chickpeas (garbanzo beans), rinsed and drained
• 2 garlic cloves, crushed
• 1/2 cup water
• 1/4 cup tahini (sesame seed paste)
• 3 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper

1. 1. Place beans and garlic in a food processor; pulse 5 times or until chopped. Add 1/2 cup water and remaining ingredients; pulse until smooth, scraping down sides as needed.

By | 2013-10-07T15:20:22-05:00 October 11th, 2013|Recipes, Vegetarian|Comments Off on Diana’s Hummus

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