Easy Hummus with Tahini

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

Recipe from Food & Wine
Ingredients
  • 1  15  ounce can of chickpeas, drained, 1 tablespoon of the liquid reserved
  • 1   small garlic clove, smashed
  • 1   tablespoon fresh lemon juice
  • 1/4  cup tahini
  •  Extra-virgin olive oil
  •  Pinch of sweet smoked paprika
  •  Kosher salt
  •  Pita chips or crudites, for serving
Related Video
What is Aioli--Counter Intelligence

Aļoli is a garlic mayonnaise, originally from the Provence region of France. It's used as a condiment for potatoes, fish, and vegetables.

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:
1. 
The hummus can be refrigerated for up to 5 days.
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