Don’t mistake hummus for humus, the dirt. One is great for flowers and one is much better tasting. This Greek dip is not only good tasting, but it is also good for you. Hummus is mostly made of chickpeas (did you know that people have been eating chickpeas for more than 7,500 years?) It is really high in protein. I got this recipe from Food Network.com. It was a little dry and chunky so I added some olive oil and blended the mixture an extra 30 seconds. I suggest serving it with Stacy’s Pita Chips (multigrain).
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1/2 cup extra-virgin olive oil, or more as needed, plus more for garnish
- 1/2 lemon, juiced
- 2 tablespoons roughly chopped fresh parsley leaves, plus more for garnish
- 2 cloves garlic, peeled
- 1 1/2 teaspoon salt
- 1/2 teaspoon dark Asian sesame oil
- 1/2 to 1 teaspoon ground cumin
- 12 to 15 grinds black pepper
- 1/4 cup water
- Paprika, for garnish
- In a blender combine all the ingredients except the parsley and paprika to be used for garnish. Blend on low-speed until smooth. You’ll have to stop the blender often to push down the ingredients. If the mixture is too dry and you’re having trouble blending it, add a few more tablespoons of olive oil to help things along.Scrape the hummus onto a plate.
- Sprinkle the paprika over the top, drizzle lightly with olive oil, scatter some parsley on top, and serve. You can make the hummus up to a couple of hours before you serve it. Cover the top with plastic wrap and leave it at room temperature.
I give this hummus: 4out of 5 chefs