Hummus

Preparation time – (besides soaking and cooking) 10 minutes; Makes about 4 to 5 cups

1 ½ cups dried chickpeas – soak overnight

1 tablespoon olive oil

1 teaspoon salt

3 cloves garlic – minced

¾ cup of sesame seed paste

1/3 cup fresh lemon juice

A dash of cayenne pepper

A dash of paprika

½ cup of water (I used left over water from having cooked the chickpeas)

Wash and soak the chickpeas. Cook slowly on low heat for about 2 hours (I used a crockpot for three and a half hours). Make sure the chickpeas are very soft. If needed cook for longer. When soft set aside and allow to cool. In a blender add all the ingredients except the chickpeas. Pulse until well blended. Add ½ cup of water and process until smooth and creamy. Drain the chickpeas and reserve the water. Add the chickpeas to the paste and pulse. If needed add some of the reserved water until the hummus reaches the correct consistency.

Enjoy!

---

Hummus! Is always popular when served as a dip for crudités. It’s good with chips too. I have used it as a sauce for pasta, and on baked potatoes. For many years I would buy it – but could not find some locally, and so decided to try an old recipe – old because I’ve had it for so long, but never made hummus! I soaked the chickpeas (garbanzo beans) overnight and cooked them in a slow cooker for about three and a half hours – but you can use canned too.

#hummus