Hummus
Easy and healthy Mediterranean inspired dip
Equipment
Ingredients
- 1 can garbanzo or chickpeas drained and rinsed, juice reserved
- 1 clove garlic peeled and roughly chopped
- 1/4 cup tahini paste
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- kosher salt to taste
- paprika for garnish
- 1 package pita bread pockets
Instructions
- Drain the garbanzo beans and rinse, reserve the juice.
- With the food processor running, drop the garlic through the feed tube and finely chop for a few seconds. Turn off the food processor.
- Add the garbanzo beans, the tahini paste, and a tablespoon of the reserved juice to the food processor. Run the food processor until the beans are completely smooth. Add more juice by tablespoons and process until the mixture is very smooth and creamy.
- Add the lemon juice and a pinch or two of kosher salt and process until blended. Taste and add more lemon juice or salt, as needed.
- Place the hummus in a shallow serving bowl and cover with plastic wrap and refrigerate until ready to serve.
- Heat the oven to 375˚F. Split the pita pockets into 2 separate rounds. Cut each round into 8 wedges.
- Place the pita wedges on a baking sheet lined with foil. Drizzle with extra virgin olive oil, and sprinkle with salt and pepper. Bake until the pita wedges are crisp, tossing occasionally, about 10 minutes.
- Remove the hummus from the refrigerator about 15 minutes before serving. Remove plastic wrap. With the back of a spoon, make a well in the center of the hummus. Drizzle hummus with extra virgin olive oil and sprinkle with paprika.
- Serve the hummus with the pita chips.
Notes
This traditional Mediterranean dip is a healthy alternative to dairy~based dips. Tahini is made from ground toasted sesame seeds and is an essential ingredient in hummus and other Eastern Mediterranean dishes. You can buy it at the grocery store and store it in the refrigerator.
Hummus can be made a day ahead. Keep covered and refrigerated.
This recipe should yield about 2 cups of hummus.
NOTE: if you don't like as much garlic, remove 1/2 of the finely chopped garlic after processing it. Taste the hummus and if you want more garlic, add it back in. The taste of hummus varies depending on the amount of tahini paste, garlic, and lemon juice.
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