Greek Hummus

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Greek Hummus

 

7 ounces chickpeas

2 cloves garlic

1 teaspoon salt

1/3 teaspoon pepper

1/3 teaspoon cumin

3 tablespoons extra virgin olive oil

3 tablespoons tahini

3 tablespoons water

4 tablespoons fresh lemon juice

paprika

parsley

 

The previous evening place the chickpeas in a bowl of

water to soak. The next day boil until tender. Drain

and leave to cool. In a deep bowl dissolve the tahini

in the water. Place the chickpeas in a blender or food

processor and while processing add the salt, the

tahini, garlic, pepper, olive oil and the lemon juice.

Continue processing until the mixture has a creamy

texture. Serve cold, sprinkled with paprika and

garnished with finely chopped parsley.

 

 

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