HUMMUS

INGREDIENTS:  Yields 1 ½ cups

1 can drained and rinsed chickpeas.

Juice of 1 lemon

¼ cup tahini, store-bought or (recipe below for homemade)

2 cloves garlic, minced

2 TSP olive or grape seed oil

½ tsp cumin

2 Dashes salt

3 TBSP water

Paprika for garnish

PREPARATION:

In your food processor, combine lemon juice and tahini.  Blend well.  Scrape down and process again.  Add chickpeas, garlic, oil, cumin, salt, and water.  Blend or pulse until smooth.  Taste now before you remove it from food processor to make sure you don’t need to adjust anything.

TAHINI  Yields ½ cup

INGREDIENTS:

1 cup sesame seeds

2+ TBSP olive or grape seed oil (more will give you a thinner result)

Dash of salt

PREPARATION:

In a large dry skillet, toast sesame seeds for three to five minutes, while stirring constantly over low/medium heat.  They will turn a bit darker, but don’t let them get brown.  You will also smell a nice fragrance.  Remove from heat and let cool a little bit.

Add to food processor and process until mixture is crumbly and pasty.  You will have to scrape sides down a few times.

Add oil (neutral oil), beginning with 2 TBSP.  Process for a few minutes and see if you like the texture.  If you prefer it thinner, add a little more oil.  You can add a dash of salt any time. Process until you have a nice smooth mixture.

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