Hummus Dip
Everyone needs a great hummus recipe. This dip made with chickpeas, lemon, olive oil and garlic,salt. It's a great standby pantry dip for unexpected guests or midnight munchies!
Servings2 cups
Prep Time10 minutes
Cook Time15 minutes
Ingredients
- 15ounce chickpeas, drained and rinsed or 2 cans
- 1/2 cup extra virgin olive oilplus more for garnish
- 1/2 lemon juiced
- 2 tablespoons roughly chopped fresh parsley leaves,plus more for garnish
- 2 cloves garlicpeeled
- 11/2 teaspoon Salt
- 1/2 teaspoon Sesame oil
- 1/2-1 teaspoon ground cumin
- 12-15 grinds Black Pepper
- Wateras needed
- paprikafor garnish
Instructions
- In a blender combine all the ingredients except the parsley and paprika to be used for garnish. Blend on low speed until smooth. You'll have to stop the blender often to push down the ingredients. If the mixture is too dry and you're having trouble blending it, add a few more tablespoons of olive oil to help things along.
- Scrape the hummus onto a plate. Sprinkle the paprika over the top, drizzle lightly with olive oil, scatter some parsley on top, and serve. You can make the hummus up to a couple of hours before you serve it. Cover the top with plastic wrap and leave it at room temperature.
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