I'm going on vacation for a couple of days but wanted to leave you with a delicious dip that we eat quite often in my house.
Hummus is becoming ever so popular. It's great as a dip with pita bread, bagel chips, cut veggies, or crackers. It's also a great spread for a sandwich, wrap, or pita pocket. Try using it in various ways to liven up everyday dishes! I served served this one as a traditional hummus dip, grilling some pita bread and cutting them into wedges for dipping.
Enjoy! I'll be back with a great chicken dish at the end of the week.
Hummus
1 (15-ounce) can chickpeas, drained and rinsed
1/3 cup Tahini
2 T fresh lemon juice
2 T chopped fresh parsley
2 garlic cloves
½ t salt
2 to 4 T water, as needed
Paprika, chopped tomatoes, olive oil (optional garnish)
1/3 cup Tahini
2 T fresh lemon juice
2 T chopped fresh parsley
2 garlic cloves
½ t salt
2 to 4 T water, as needed
Paprika, chopped tomatoes, olive oil (optional garnish)
Warmed or grilled pita bread cut into wedges
Place the chickpeas, Tahini, lemon juice, parsley, garlic and salt in a food processor and blend until smooth. Add water as needed to reach desired consistency.
If desired make a well in the center of the hummus and add a drizzle of olive oil. Sprinkle with paprika and chopped tomatoes. Serve with grilled or warmed pita wedges.
