Creamy Hummus

Several years ago, after spending a summer in Turkey, hummus became a staple food in our home. Eating it with some warm bread immediately transports me back to the culture of the Middle East.

We usually eat hummus with flat bread, on sandwiches, raw vegetables, or with crackers. It is a healthy condiment, and even our 2-year-old son enjoys it. In stores, it is usually $3-4 for an 8-ounce container, but making it ourselves ends up being far less expensive.

This hummus is versatile, with endless ways you can experiment with flavors and styles. You can add roasted red peppers, eggplant, tomatoes or basil, just to name a few. 

Creamy Hummus

print this recipe

1/2 cup water
1/4 cup tahini
3 garlic cloves, peeled
3 tablespoons fresh lemon juice
1/2 tablespoon extra-virgin olive oil
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (19-ounce) cans chickpeas (garbanzo beans), rinsed and drained
Pinch of paprika
Pinch of dried parsley

Place water, tahini, and garlic in a food processor; process until smooth. Add remaining ingredients; process until smooth, scraping sides occasionally. Top with paprika and parsley. Store in an airtight container in the refrigerator for up to two weeks.

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