Jewish Palestinian Hummus

local_grocery_store Ingredients

• 1 cup dried chickpeas, soaked overnight and cooked until tender
• 1/2 cup tahini
• 1/4 cup lemon juice, freshly squeezed
• 2 garlic cloves, minced
• 1/4 cup extra virgin olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 cup water
• for garnish paprika
• for garnish fresh parsley, chopped

restaurant_menu Method

1. 1.In a food processor or blender, combine the cooked chickpeas, tahini, lemon juice, minced garlic, olive oil, ground cumin, salt, and water.
2. 2.Blend until smooth and creamy, scraping down the sides as needed.
3. 3.Taste and adjust the seasoning if needed.
4. 4.Transfer the hummus to a serving dish and garnish with a sprinkle of paprika and chopped fresh parsley.
5. 5.Serve with pita bread, fresh vegetables, or use as a spread in sandwiches.
6. 6.Enjoy!

lightbulb_outline Tips

• chevron_rightFor an extra smooth hummus, remove the skins from the chickpeas before blending.
• chevron_rightIf you prefer a stronger garlic flavor, you can add an extra clove or two.
• chevron_rightStore any leftovers in an airtight container in the refrigerator for up to 5 days.