recipe courtesy of Katie Lee
2 cans chickpeas, drained
1/4 cup freshly squeezed lemon juice
1/4 cup tahini
1 teaspoon ground cumin
2 cloves garlic
1/2 cup extra virgin olive oil
1 teaspoon salt
paprika or curry powder for garnish
veggies or pitas for dipping
Blend the first five ingredients in a food processor. While the dip is blending, drizzle in the olive oil until smooth. Garnish with more olive oil and paprika or curry. Serve with your choice of dippers!
Notes: This recipe makes a ton of hummus! I stored some in a larger container for home and also filled several small, individual containers to take to work with my lunch. Also, tahini is somewhat pricy, but the flavor really makes the hummus. Keep in mind, hummus is more than a dip--you can use it as a spread on a sandwich or wrap. This basic recipe will definitely be used again and again in our home! I can't wait to try adding more flavors and ingredients like roasted red peppers, spinach and artichokes, and some more spices!