Ingredients
Method
- Soak the chickpeas overnight, or cover with 2 inches of water and bring to a boil. Boil for 2 minutes, place the cover on the pan, and let sit for one hour.
- Drain the soaked chickpeas and cover with water. Bring to a boil. Reduce to a simmer. Cover the pot and cook for 1 1/2 hours or until very tender.
- Juice the lemon and chop the parsley.
- Put the chickpeas, tahini paste, lemon juice, garlic, cumin, and salt in a food processor. Process until smooth. If it's too thick, you can add a little olive oil or water until it's the consistency you want. The result should be a smooth, slightly granular paste.
- Put in a serving dish. Mix the olive oil and the paprika. Drizzle over the top. Sprinkle with chopped parsley.
Nutrition
Notes
In Greek: χούμους με ταχίνι, pronounced HOO-mooss meh tah-HEE-nee.
Makes about 2 cups. I dip veggies into it, Homemade Whole Wheat Pita Bread, tortilla chips, bagel chips, whatever we have on hand.
Be sure to rinse canned chickpeas well to clear away the taste of any ingredients used in the canning process. If you can soak and prepare your own chickpeas overnight, the taste difference is noticeable.
Try adding some roasted red pepper or kalamata olives to the food processor once it's complete and pulse a few times.