Soaking 8 hours / Preparation 15 minutes / Cooking 45 minutes
410 calories per serving
1/4 cup chickpeas / Garbanzo beans (dried)
1/2 clove garlic
5 tsp Tahini paste
1 tbsp lemon juice
2 tbsp olive oil
salt and pepper to taste
1 tsp extra virgin olive oil
1 tsp pine nuts
1/8 tsp paprika
1 pita bread
1 stalk celery
The chickpeas must be soaked in water overnight.
Cook the chickpeas about 45 minutes. Drain the chickpeas and reserve some of the cooking water to dilute the hummus.
In a food processor, puree the chickpeas with the garlic, tahini, lemon juice and 2 tbsp olive oil until the hummus is smooth. Add salt and pepper to taste. Add a few tbsp of the cooking water, if necessary, to thin the hummus to the desired consistency.
Transfer to a bowl. Drizzle with olive oil, sprinkle with pine nuts and a pinch of paprika.
Serve with pita bread and vegetables.
Keep up to 3 days, covered, in the refrigerator, 3 months in the freezer.
DELICIOUS!!!!!!! Much better than store-bought hummus . . . lighter, smoother texture. I ate far too much hummus today . . . LOL