Hummus Dip with Tahini Paste

I frequently serve hummus as a party starter at home.  Not only is this low in fat, but packed with nutrients galore - chickpeas, sesame seeds, olive oil.....all good things!  I usually serve hummus with baked pita rounds/chips (easily available in supermarkets these days) or with traditional pita bread, which is easy to make and store.  You can find the recipe for making whole wheat pita bread here.

This Mid Eastern recipe is very versatile.  You can also use it as a spread for sandwiches or pita rolls.

Serves 6-8
Ingredients:


1 full cup of chickpeas, soaked overnight, boiled and drained (reserve the water)
1/4 cup water from boiled chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons Tahini - you can use bottled tahini paste available in the supermarket, or you can make your own.  Learn how to make tahini paste from scratch here.

2 cloves garlic, crushed

1/2 teaspoon salt or to taste

2 tablespoons olive oil

a sprinkle of paprika
Method:

1.  Combine drained chickpeas with the remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.  Take care not to make it too watery, it should be a smooth thick paste.

2.  Place in serving bowl, and create a shallow well in the center of the hummus.  Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional). Add a sprinkle of paprika as the final touch.

3.  Serve immediately with fresh, warm or toasted pita bread, or cover with plastic film and refrigerate.

Variations
For a spicier hummus, add a sliced red chilly or a dash of cayenne pepper.

Storing Hummus

Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.