Serve with crackers, chips, raw vegetables, toasted bread, etc. An all-around creamy bean dip/spread.
Servings: makes several cupsPrep Time: 15 minutes if beans are pepared
2 15-ounce cans chickpeas, drained and rinsed, or home-cooked chickpeas
1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons sesame tahini
1 teaspoon minced garlic
1/4 cup water, more or less for desired thickness
pinch ground cumin or coriander
salt and pepper to taste
Place half the chickpeas and half the oil in a food processor. Pulse several times, stopping to stir and push mixture back down. When it’s starting to get creamy, add the rest of the chickpeas and olive oil. Blend till smooth. Add remaining ingredients, except for salt, pepper, and paprika, and blend. When it’s all creamy-smooth, add the salt and pepper to taste and blend again. To serve, sprinkle with paprika and add a drizzle of olive oil.
Variations: After blending, fold in 2-3 tablespoons fresh herbs (or 2-3 teaspoons dried herbs), 1/2 to 1 cup caramelized onions or roasted peppers, 1/4 cup chopped olives, or 1/2 cup chopped fresh spinach. If you don’t like the taste of tahini, you can even leave it out. Or try black bean hummus–use black beans instead of chick peas!
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