Hummus

Hummus

Hummus

When we visit Israel we always stop just outside Haifa, on route to Mount Carmel, to visit the street vendors. They have some of the best hummus and falafels I have ever tasted–earthy and spicy. I’ve made several versions of hummus but this one is my favorite. Play with the herbs, spices and lemon juice and adjust according to your tastes.

High5Kitchen Hummus

Hummus has a fresh taste that cannot be duplicated when using canned chickpeas or chickpeas with their skins on.  Start with fresh cooked peeled chickpeas.

Ingredients:

Beans/Legumes

Chickpeas……………1 cup cooked and peeled

Nuts/Seeds/Herbs/Spices

Tahini…………………… 1/4 cup

Garlic cloves…………. 3 finely minced

Cumin………………….. 1-2 t

Paprika ………………. 1/8 to 1/4 t

Sea salt……………….. a twist or two or the grinder or to taste

Italian Parsley……….. 1 T minced

Liquids

Lemon juice, fresh squeezed…..2-4T

Reserved chickpea cooking liquid……… 2-3T

Preparations:

Combine all ingredients, reserving a little of each herb and spice and lemon juice. Mix with blender (I use an immersion hand blender because it’s quick and easy to use). Taste, adjust with additional herbs, spices, lemon juice and salt.  Plate with sprinkle of paprika, parsley garnish and 1 teaspoon of high quality first pressed extra virgin organic olive oil from California.

Enjoy but savor in small amounts because  this recipe is high in omega 6 fats.

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