I believe if you’re making a dip you should make enough for a crowd because you’ll want to snack on this hummus for days after your party.
Yield: Makes about 2 cups (500 mL)
1 can (16 or 19 oz/454 or 540 mL) chickpeas, drained and rinsed
1 clove garlic
1/3 cup (75 mL) tahini paste
½ cup (125 mL) freshly squeezed lemon juice (approx.)
1 tbsp (15 mL) Italian parsley leaves
1/8 tsp (0.5 mL) ground cumin
1. In work bowl fitted with metal blade, process chickpeas, garlic and tahini paste until smooth, about 30 seconds. With the motor running, drizzle lemon juice through the feed tube and process until desired consistency. Add parsley and cumin and process until smooth. Serve with cracker bread or flatbreads.
Variation: Add 2 tsp (10 mL) fresh mint leaves with parsley.
Store hummus, covered and refrigerated, for up to 3 days.
If the hummus is too thick after a few days you can thin it with additional lemon juice before serving.
Tahini paste should be stored in the refrigerator. Taste it before use. It should have a clean nutty taste and not taste like rancid sesame seeds.