Categories: Dips
Ingredients
- 1 c. dried chickpeas, or 2 (15.5-oz.) cans chickpeas, drained and rinsed
- 2 large cloves garlic, minced
- 1 tsp. freshly squeezed lemon juice
- 1/4 tsp. cayenne pepper
- 2 tsp. smoked paprika, plus more for garnish
- 1/2 tsp. sea salt
- 1/2 tsp. freshly ground pepper
- 2 Tbsp. finely chopped fresh flat-leaf parsley
- 1/3 c. extra-virgin olive oil, plus more for garnish
- 1/3 c. tahini
- Optional garnishes: roasted red bell peppers, roasted garlic, lemon slices, olives, mint or parsley sprigs
Directions
-
If using dried chickpeas, place in a saucepan or bowl and add cold water to cover by about two inches. Soak in refrigerator for at least six hours or overnight. Drain and rinse.
-
Place chickpeas in a saucepan and add cold water to cover by about two inches. Bring to a boil, decrease heat, cover and simmer until chickpeas are tender, 50 to 60 minutes. Drain and let cool, reserving 1/4 to 1/2 c. cooking water.
-
Combine chickpeas, garlic, lemon juice, cayenne, paprika, salt, pepper, parsley, olive oil and tahini in a bowl and stir to mix well. Transfer to a food processor fitted with a metal blade and process until well mixed. Add 1/4 c. of reserved cooking liquid (or water or vegetable stock if using canned chickpeas) and process until smooth and almost fluffy. Add more liquid if necessary. Scrape down sides of the bowl once or twice. Transfer to a serving bowl and refrigerate for at least one hour.
-
To serve, drizzle a bit of olive oil over the hummus and sprinkle a bit of paprika on top. Serve with desired garnishes.