Jan D'Atri Easy Hummus Recipe
Get Ready for the Game in 5 Minutes
Dacor Kitchen Southwest
From The Kitchen of Jan D'Atri
One 15-ounce can of chickpeas, drained, reserving 1 tablespoon of the liquid
1 garlic clove, chopped
2 tablespoons fresh lemon juice
1/4 cup Sesame Tahini (I used Joyva Brand)
2 tablespoons extra-virgin olive oil plus more for drizzling
¼ to ½ teaspoon salt
1/8 teaspoon sweet or smoked paprika
Fresh parsley for garnish, optional
In a food processor, combine chickpeas with the liquid, garlic, lemon juice and sesame tahini. Puree to a thick paste. Scrape down sides. Add olive oil, salt and paprika and puree until smooth and creamy. Spoon into serving dish. Drizzle with olive oil and garnish with parsley. Serve with crackers, pita chips or crudités.
The hummus can be refrigerated for up to 5 days. Makes about 1½ cups.
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