As George Clooney once said on Friends, “God bless the chickpea.” My love for dippy things is well documented, and hummus is no exception. This recipe comes from Dan’s mom, and I made it recently for a gathering at our house. It vanished pretty quickly. Serve this with pita chips or veggies for a great appetizer.
- Two 15 oz cans garbanzo beans, rinsed and drained (reserve the liquid, though!)
- 3 tbsp tahini (sesame paste)
- 1 tsp salt
- 7 cloves garlic, minced
- 1 tsp olive oil
- 1/4 cup lemon juice
- 1 tsp paprika
Place the garbanzo beans, tahini, salt, garlic, olive oil, and lemon juice in the bowl of a food processor. Pulse until smooth, adding liquid from the bean cans if necessary to make the mixture more creamy. Scoop into a flat dish and spread evenly. Sprinkle the top with paprika to garnish.