Hummus is a creamy puree of garbanzo beans and tahini (sesame seed paste) seasoned with lemon juice and garlic. It is a popular spread and dip in Greece and throughout the Middle East.
Ingredients
- garlic: 4 clove
- salt: 1 tsp
- tahini paste: 3 Tbsp
- lemon juice: 0.25 cup (fresh)
- garbanzo beans: 2 cans (15.5 ounce cans, drained)
- olive oil: 0.5 cup
- oil-packed sun-dried tomatoes: 0.5 cup (drained)
- fresh basil: 0.25 cup (finely shredded)
- olive oil: 2 Tbsp
- paprika: 0.125 tsp (optional)
Metric Conversion
Stages of cooking
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Place garlic, salt, tahini, and lemon juice into a food processor; process until smooth. Pour in the garbanzo beans and 1/2 cup olive oil; process until smooth again, scraping the sides of the bowl occasionally. Once smooth, add the sun-dried tomatoes, and pulse until they have been chopped to very small pieces and are incorporated into the hummus. Finally, add the basil, and pulse a few times until mixed in.
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Spread the hummus into a shallow serving dish, and make a few decorative grooves on top. Refrigerate at least 1 hour, then drizzle with 2 tablespoons olive oil and sprinkle with paprika before serving.
