Traditional Hummus

If using dried chickpeas, this recipe will take a little longer, but it's worth it! You can shorten the time by using canned.

Ingreadient

• ¾ cup chickpeas (dried, (or 2 cups canned and rinsed))
• water
• 1/3 cup juices ((that is left after boiling dried chickpeas))
• 3 tablespoons lemon juice (to taste)
• 3 tablespoons tahini ((ground sesame seeds – usually found near the peanut butter in the grocery store))
• 1 clove garlic
• 1 tablespoon olive oil
• 1/8 teaspoon salt (or more if preferred)

Step by step

1. If using dried chickpeas pick over and rinse them. Put them in a Tupperware container or bowl with water to cover by 2 inches. Soak them in the fridge overnight. The following day rinse them again and then put them in a small pot with fresh water to cover by 2 inches. Bring to a boil and then simmer for 90 minutes. Reserve the cooking liquid/juices.
2. If using canned chickpeas rinse them with water.
3. In a food processor combine the soft chickpeas, 1/3 cup cooking liquid (or fresh water if using canned chickpeas), lemon juice, tahini, garlic, olive oil, and salt. Blend until smooth and add more liquid if a thinner sauce is preferred.
4. Garnish with paprika if serving as a dip.