Tuesday, July 12, 2011
This is very good as part of a mediterranean feast.
4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1-1/2 teaspoons kosher salt
1/2 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
1 tablespoon finely chopped flat-leaf parsley
1/4 cup extra-virgin olive oil
2 tablespoons water or liquid from the chickpeas, more if you need it
8 dashes hot sauce
1 tbsp cumin
1/2 tsp. Smoked paprika
Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.