Hummus #2

Name: Hummus #2
Cook time: 30 min
Total time: 30 min
Ingredients: 6 tbsp Lemon juice; 1 tbsp Garlic cloves, minced; 1 1/2 tsp Sea salt; 3 cups Chick peas; 6-8 tbsp Water - Ice cold; 2/3 cup Tahini; 1/2 tsp Cumin; 1/4 cup Extra virgin olive oil; 1 tbsp Fresh parsley, chopped (To serve); Paprika (To serve)

Features:

Cuisine:

30
Serves 8
Easy

Directions

This Hummus has become a favorite. It is a little more lemony than the hummus we have been making for years.

Hummus #2

Print Recipe Rate Recipe

Cook Time: 30

Total Time: 30

Course: Appetizer

Cuisine: Greek

Keyword: appetizer, chick peas, greek, greek food, hummus, tahini

Servings: people

Ingredients

6 tbsp Lemon juice
1 tbsp Garlic cloves, minced
1 1/2 tsp Sea salt
3 cups Chick peas
6-8 tbsp Water - Ice cold
2/3 cup Tahini
1/2 tsp Cumin
1/4 cup Extra virgin olive oil
1 tbsp Fresh parsley, chopped To serve
Paprika To serve

Instructions

In a food processor, combine 5 tbsp of lemon juice, 1 1/2 tsp Sea salt, minced garlic. Blend well and allow to rest for 10 minutes.
Add tahini and blend until thick and creamy smooth. Scrape down processor bowl as needed
With the food processor running, add 6-8 tbsp of ice cold water. Adding slowly until you reach the desired smoothness. Scrape down processor bowl as needed.
Add the cooked and drained chickpeas, cumin and olive oil. Run the food process for about 5 minutes until completely smooth. Add another tbsp of ice-cold water if needed.
Check for seasoning. Add more salt, cumin or lemon juice if needed.
Place the hummus in a serving bowl. Drizzle with a little EVOO and fresh chopped parsley. Sprinkle with a little paprika.