Humus Tahini Dip

Ingredients

3/4 cup chickpeas, soaked overnight and drai 2 garlic cloves, minced 1 tsp salt 1/4 tsp pepper 6 tbsp tahini (sesame paste) 2 lemons, juiced 1 tbsp corn oil (or as needed) 1 tbsp olive oil 1/4 tsp paprika 1 tbsp fresh parsley, chopped	Advertisements

Preparation
 
In a medium saucepan place the soaked chickpeas and cover them with
water. Bring the water to a boil over high heat and vigorously cook
the chickpeas for 10 minutes. Reduce the heat to low and simmer the
chickpeas for 1« hours, or until they are tender (add more water if
necessary). Drain the water from the chickpeas. Place them in a food
processor (reserve 8 chickpeas for the garnish) and pur‚e them until
they are very smooth. Add some water if necessary. In a medium bowl,
place the pur‚ed chickpeas. Add the garlic, salt, pepper, tahini, and
lemon juice. Mix the ingredients together so that they are well
blended. Add the corn oil and mix it in well so that a smooth paste
is formed. In a small serving bowl, place the humus. Smooth it down
evenly with a knife. Pour the olive oil in the center. Sprinkle on
the paprika and parsley. Garnish the dish with the reserved
chickpeas. Makes 1¬ cups.

 

 
Servings: 4

 

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