Monday, January 7, 2008
1 can chickpeas, drained and rinsed well
1 clove garlic
1 1/2 tbsp tahini
1 1/2 tbsp lemon juice
1 tbsp olive oil
dash of fresh black pepper
1/2 tsp paprika
1/2 tsp cumin
about 1/4 cup water
throw everything but the water into a food processor, turn it up to high, and walk away for a few minutes to tidy up a bit. add a splash of water and continue to mix well. scrape the sides if you need to with a rubber spatula. add a little more water until you like the consistency.
variation: before adding more than a splash of water, add one roasted red pepper (either from a jar, or roast one yourself for 20min at 425F).
season to taste with more pepper, salt (if you use it), tahini, or lemon juice. add more garlic if you like it that way.
serve with chopped veggies, pita or flat bread, put on a slice of bread or a bagel, whatever. makes roughly 1 1/2 - 2 cups of hummus.