(You can make your own tahini paste in a food processor or
blender by grinding toasted sesame seeds. Toast the sesame seeds
over medium heat until golden brown, about 3 minutes.)
In a food processor, puree the chickpeas, tahini, 3 tablespoons
olive oil, lemon juice and garlic until smooth, adding a little of the
reserved liquid if the mixture seems too thick; it will be slightly
grainy. Season with salt and pepper. Transfer to a shallow bowl or
plate.
Combine the paprika and the remaining 2 tablespoons olive oil,
drizzle the mixture over the top, and garnish with chopped parsley,
if desired.
Serve with pita bread triangles or breadsticks. Makes about 3 cups.
Originally Submitted
5/13/2009
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