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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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i didn't have tahini, so i used a tiny amount of sesame oil, which works well too. otherwise use 1/2 cup of tahini. Ingredients:
1 garlic cloves |
1/8 teaspoon salt |
1 3/4 cups chickpeas |
1/4 cup lemon juice |
1/4 cup water |
1/2 teaspoon sesame oil |
1/8 cup extra virgin olive oil |
Directions:
1. In a blender combine all the ingredients except the parsley and paprika to be used for garnish. Blend on low speed until smooth. You'll have to stop the blender often to push down the ingredients. If the mixture is too dry and you're having trouble blending it, add a few more tablespoons of olive oil to help things along.
2. Scrape the hummus onto a plate. Sprinkle the paprika over the top, drizzle lightly with olive oil, scatter some parsley on top, and serve. You can make the hummus up to a couple of hours before you serve it. Cover the top with plastic wrap and leave it at room temperature.
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