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.


Tina Rupp

by 16  people


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Ingredients
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    1  15  ounce 
    can of chickpeas, drained, 1 tablespoon of the liquid reserved
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    1   
    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

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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Related Recipe
Israeli Hummus with Paprika and Whole Chickpeas
Israeli Hummus with Paprika and Whole Chickpeas

Before opening Zahav restaurant in Philadelphia, chef Michael Solomonov visited hummus parlors all over Israel trying to find the best recipe. "Hummus is the hardest thing to get right," he says. "It has to be rich, creamy and mildly nutty." To make his hummus luxuriously smooth, he soaks the chickpeas overnight with baking soda to soften them. While Americans now flavor hummus with everything from pureed red peppers to fresh herbs, Solomonov says among the fanciest garnishes you can find in Israel are whole chickpeas, paprika, and lemon-spiked tahini, used for hummus masabacha.

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