[wpurp-searchable-recipe]Jerusalem Hummus – – garbanzo beans (16 oz. cans, drain and reserve ½ cup liquid), tahini, garlic powder, lemon juice, olive oil, hot paprika, In a large food processor, add tahini, garlic powder and lemon juice. Blend until mixture turns lighter almost white in color.; With the machine running, add the reserved liquid. Add the garbanzo beans and blend until very smooth.; Taste and correct seasoning with salt and lemon. Set aside at room temperature for 1 ½ hours to “mellow”. ; To serve as a dip, spread on a shallow bowl or plate. Use the back of a spoon to make a well in the center. Sprinkle hot paprika into the olive oil then drizzle the paprika infused olive oil into the well and around the entire plate. Serve with pita chips or crackers.; – [/wpurp-searchable-recipe]
- 2 cans garbanzo beans 16 oz. cans, drain and reserve ½ cup liquid
- ¼ cup tahini
- 1 tsp. garlic powder
- 1/4 cup lemon juice
- 2 tbsp. olive oil
- 1/2 tsp. hot paprika
- In a large food processor, add tahini, garlic powder and lemon juice. Blend until mixture turns lighter almost white in color.
- With the machine running, add the reserved liquid. Add the garbanzo beans and blend until very smooth.
- Taste and correct seasoning with salt and lemon. Set aside at room temperature for 1 ½ hours to “mellow”.
- To serve as a dip, spread on a shallow bowl or plate. Use the back of a spoon to make a well in the center. Sprinkle hot paprika into the olive oil then drizzle the paprika infused olive oil into the well and around the entire plate. Serve with pita chips or crackers.
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