Easy Hummus with Tahini
Recipe from Food & Wine

Hummus can do more than cling to a carrot stick. Grace Parisi's sublime version adds nutty flavor to potato salad, eggs and soup.


Easy Hummus with Tahini
Tina Rupp

by 3  people


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Ingredients
  • 1  15-ounce
    can of chickpeas, drained, 1 tablespoon of the liquid reserved
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  • small garlic clove, smashed
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  • 1  tablespoon
    fresh lemon juice
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  • 1/4  cup
    tahini
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  •  
    Extra-virgin olive oil
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  •  
    Pinch of sweet smoked paprika
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  •  
    Kosher salt
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  •  
    Pita chips or crudites, for serving
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Directions
1.
In a food processor, combine the chickpeas with the liquid, garlic, lemon juice and tahini and puree to a chunky paste. Scrape down the side of the bowl. Add 2 tablespoons of olive oil and the paprika and puree until smooth. Season the hummus with salt, drizzle with olive oil and serve with pita chips or crudites.

Make Ahead
The hummus can be refrigerated for up to 5 days.

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Nabbing a nutritious snack is a breeze with hummus, the Middle Eastern spread made from chickpeas. It's low in unsaturated fat and high in protein, iron, and fiber.

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