1. Put garlic, lemon juice, salt, and 1 cup of chick peas into blender.Add 2 Tbsp of water, and blend until smooth.
2. Add second cup of chick peas and 3 Tbsp of olive oil. Blend until smooth.
3.If you want creamier hummus, add an additional Tbsp of olive oil.
4. Scoop hummus into a shallow bowl.Smooth over the top of the hummus with a flattened knife. Sprinkle the hummus with paprika and then drizzle the olive oil over it.
Serve with pita bread or cut up raw vegetables.
Hummus will last for several days in the refrigerator.
NotesTry blending in roasted red peppers, artichoke or jalapeno for a flavored hummus!
3-4 Cloves garlic, peeled
4-5 Tbsp lemon juice
½ tsp salt
1 15-Ounce cans drained chickpeas (also called garbanzo beans)
2 Tbsp water
3 Tbsp olive oil
¼ tsp paprika
Materialsblender or food processor, measuring spoons, spoon, serving bowl
More About Chickpeas (Garbanzo Beans)
How to Select
Choose dried beans or beans canned with less sodium. Select dried beans that are dry, firm, clean and uniform in color and not shriveled.
How to Store
To store cooked beans in the refrigerator, place them in a covered airtight container or a plastic zipper bag without any additional liquid. Cooked beans will keep 3-4 days in the refrigerator. To store the beans longer for future use, freeze them.
How to Prepare
To prepare dried chick peas: Place them in a large bowl and cover with serveal inches of cold water. Cover the bowl with a clean towel and let them soak overnight. Drain the water and rinse the beans before cooking.
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