Update my dinner status, I'm making this tonight.
94 chefs marked this as Favorite
3 chefs marked this as Try Soon
Servings: 1.5 cups
Total Time (median): 0 : 30 Active Time: 0 : 20
US/Metric: [convert to metric]
Ingredients
Preparation
Soak the chickpeas overnight in cold water. Drain and simmer in plenty of fresh water over medium heat until cooked (about 45-60 minutes). Drain off cooking liquid, reserving a few spoonfuls. When the chickpeas are cool, grind them in a food processor to a smooth, creamy consistency. If the mixture is to stiff, add some of the reserved liquid while blending. Add the tahini, chili powder, salt and lemon juice and mix the ingredients together thoroughly. Spoon the hummus into a shallow dish, pour the olive oil on top, and sprinkle with paprika, cumin and parsley. Serve with warm pita bread, olives, crudites or any salad of your choice.
