This recipe for hummus will leave your taste buds tingling. Packed with protein from chickpeas and featuring creamy, nutty tahini, this is a party pleaser. It’s a perfect side for a family dinner, a healthy dip for snacking during a movie, or triple the recipe and serve it for guests.
— 5 large cloves of garlic
— 1 medium lemon
— 1 tablespoon of olive oil, + a drizzle extra
— ¼ teaspoon of salt, + a sprinkle extra
— ½ teaspoon of paprika, + a dash extra
— ¼ teaspoon of black pepper
— 1 can of chickpeas (about 19 oz)
— 5 tablespoons of tahini
— 2 tablespoons of fresh parsley, roughly chopped
Using your ovens broiler or a toaster oven, roast the garlic for about 2-3 minutes until is starts to brown (optional for better flavor), then peel the garlic.
Drain and rinse the chickpeas.
In a food processor or blender, add garlic, juice of lemon, olive oil, salt, paprika, black pepper, and tahini. Blend well until smooth and creamy. If the mixture is too dry, add small amounts of water until desired consistency is reached.
Place the mixture in a bowl or deep plate. Best if chilled for 1 hour, or serve at room temperature.
Before serving, drizzle olive oil, sprinkle paprika, salt, and parsley on top.
Serve with whole wheat pita, vegetables, chips, or other desired accompaniment.