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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hummus Recipe

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This recipe for Hummus is from Angie's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
15 oz. can chickpeas
1/4 c. fresh lemon juice (about 1 large lemon)
1/4 c. tahini
Half of a large garlic clove, minced
2 T. olive oil, plus more for serving
1/2 to 1 t. kosher salt, depending on taste
1/2 t. ground cumin
2 to 3 T. water
Dash of ground paprika for serving

Directions:
Directions:
In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible. Add the olive oil, minced garlic, cumin and the salt to the whipped tahini and lemon juice mixture.
Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds. Open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth. Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until the consistency is perfect. Scrape the hummus into a bowl then drizzle about 1 tablespoon of olive oil over the top and sprinkle with paprika.

 

 

 

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