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Hummus

March 25, 2015

This was one more tapas I served up at our party early in the year.  I had a hard time finding tahini (sesame seed paste) in our little city grocery store so I read online of some substitutes one of which was peanut butter.  I used that instead and got the compliment from a friend that it was the best hummus she’s had.  Secret ingredient peanut butter is now going to be a standard!

Difficulty: Easy
Prep Time: 20 min
Cook Time: 0
Total Time: 20 min
Yield: ~2.5 cups
Taste: Great

Hummus

Ingredients:

4 cloves garlic
1/2 cup extra-virgin olive oil, plus extra for drizzling
2 cans (16 oz each) chickpeas (aka garbanzo beans, see Note below), drained and rinsed
1/4 cup tahini OR peanut butter
1/2 cup fresh lemon juice (2-3 lemons), or more to taste
salt
paprika

Procedure:

1) In a food processor add garlic and mince. Add oil slowly and process for ~ 30 seconds.

2) Add chickpeas, tahini (or peanut butter), lemon juice, and a generous pinch of salt. Process until mixture is completely pureed.

3) Adjust seasoning adding salt and/or lemon to taste.

4) Transfer to a serving bowl and serve drizzling with olive oil and sprinkle with paprika.

NOTE:
Chickpeas are the same as garbanzo beans. Chickpeas come from the term chiche which is French for chickpea and garbanzo has Spanish roots.

Source: Perfect Recipes for Having People Over, by Pam Anderson, 2005. Page 123

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From → Appetizer, Sauces

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