Wednesday, June 22, 2011
15 oz can chickpeas (chickpeas and garbanzo beans are the same)
6 T. lemon juice
3 T. tahini
3 garlic cloves, chopped
1/2 tsp. salt
paprika, for garnish
Drain the chickpeas, reserving about 5 T. of the canning liquid in a small bowl. Carefully rinse the chickpeas under cold running water. Drain well and transfer to a food processor or blender, along with half of the reserved canning liquid.
Add the lemon juice, tahini, and garlic and bland until smooth and creamy, adding a little more of the canning liquid as needed.
Season to taste with salt. Transfer the hummus to a small serving bowl, sprinkle wiht paprika, and serve at room temperature.
Good with warm pita bread and sticks of carrot, cucumber, and sweet pepper.