Monday, March 9, 2009


Here is a delicious and easy-to-make dip that can be an appetizer or an entire meal. Dip fresh vegetables, organic corn chips, or bread of your choice into this dip and enjoy! This recipe is not written in stone and can be altered in dozens of ways to make a hummus that will appeal to you. I typically serve this chilled, but it could be tasty warm. My oldest son, Jeremiah, and I came up with this version of hummus after much taste-testing.


3 or 4 cups cooked chickpeas (garbanzo beans)--drained (or 1 large can, or 2 small cans, drained & rinsed)

2 teaspoons lemon juice

1 clove garlic (or more to taste)

1/2 teaspoon hot Hungarian paprika

1/2 teaspoon course sea salt

2 tablespoons tahini

1 tablespoon dry parsley, or equivalent fresh if available

1/2 teaspoon freshly ground black pepper

1/3 cup olive oil

Place all ingredients in a food processor and process until smooth (or as chunky as you like), adding more or less olive oil for the desired consistency. (or you can replace the olive oil with chickpea cooking liquid if you prefer).

Garnish with additional olive oil, parsley, and toasted pine nuts.

***OPTIONAL--add cooked asparagus prior to blending for a yummy alternative. I've used canned asparagus when fresh wasn't available, or you can use those woody stems that are normally broken off...just steam to cook and add to the hummus. Mmmmmm.

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