Hummus Bi Tahini

Cooking With Nick Stellino
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Ingredients:

1 (15-ounce) (425-g) can chickpeas (garbanzos), drained
4 tablespoons lemon juice
4 tablespoons roasted tahini (sesame seed paste)
2 tablespoons hot water
1/2 teaspoon salt
2 garlic cloves
1/8 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 tablespoon extra virgin olive oil
1/8 teaspoon paprika
1 tablespoon chopped fresh Italian parsley
1 recipe Pita Bread cut into wedges
Serves 4 to 6
Printable Version
Place the chickpeas, lemon juice, tahini, water, salt, garlic, cumin and cayenne pepper in the bowl of a food processor or blender. Process for 1 1/2 - 2 minutes, until smooth.
If serving immediately, spoon the hummus into a serving bowl, drizzle with the olive oil and sprinkle with the paprika and parsley. Serve with the wedges of pita bread for dipping.
If the hummus is being prepared ahead of time, cover the bowl and refrigerate for up to 1 week. The intensity of the garlic will increase as the hummus ages.
Wine Suggestion: Gewurztraminer
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