This is particularly yummy with Lisa Mael's Lebanese talame bi zaatar. Or you can take the easy way out, cut up some pita bread, and toast it the bread to make pita chips. It's also good with fresh vegetables and olives.
Ingredients:
1 15-ounce can of chickpeas, drained
1 clove of garlic
1/4 cup prepared tahini
1/4 cup water
Juice from 1/2 lemon
2 tablespoons extra virgin olive oil, plus more for topping
1 teaspoon salt
paprika and chopped fresh or dried parsley for garnish
Directions:
1. Put everything except the topping and garnish into a food processor or blender and combine until smooth. Taste and adjust lemon juice, tahini and salt.
2. Before serving, place hummus in a bowl, drizzle the top with olive oil and lightly sprinkle with paprika and parsley.
Now, wasn't that easy?
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