Hummus

While I love my mortar and pestle, I do find it to be very intimidating! It's a lot of labor and love... and intense grinding! I have to be in the mood. This past weekend, I happened to be in the mood for some homemade hummus! I highly recommend using a mortar and pestle to make it for a chunkier, thicker texture (which I actually like). However, you can definitely make it using a food processor too.

Use your hummus as a dip for veggies, chips, crackers, or my personal favorite... pita bread!

Hummus

Prep Time: 20 min (if using canned chickpeas) -or- 8+ hours (if using dried chickpeas)

Cook Time: 0 min

Yields: ~4 Servings

Ingredients:

• 1 lb chickpeas

• 1/4 cup liquid from chickpeas (after boiling or from can)

• 2 garlic cloves

• 3 tbsp tahini paste

• 3 tbsp fresh lemon juice

• 1 tsp salt

• 3 tbsp olive oil

• 1 tsp paprika

Directions:

• Prep the chickpeas. (Note: If using dried chickpeas, take into account of extra prep time - including soaking in cool water overnight, boiling, and an additional 1 hour soak time after).

• Add garlic to the mortar. Use the pestle to grind. Add chickpeas, tahini paste, lemon juice, salt, and 2 tbsp of olive oil. Grind for about ~10 minutes or until ingredients evolve to a smooth spread.

• Chill in refrigerator until ready to serve. When ready to serve, garnish with paprika and remaining olive oil.

Note: If using a food processor, simply add all ingredients (adding chickpeas and garlic first, then liquids last).