Middle Eastern Hummus

This is such a simple, yet delicious appetizer, dip or spread. I love to serve it with fresh cut veggies and warm pita bread. You can also enjoy it on toast at breakfast, for lunch in a pita with falafel, as a dressing on a salad, or on top of a burger with grilled onions! The possibilities are quite endless. 🙂

Middle Eastern Hummus

 

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Prep time

15 mins

Total time

15 mins

 

Author: ©2013 Maryann Ridini Spencer

Serves: 2.5 cups

Ingredients

• 2 c. canned chick peas
• 4 garlic cloves, diced
• ⅓ c. water or liquid from chickpeas
• ⅓ c. tahini (sesame paste)
• 2 tsp. peanut butter
• 1 tsp. salt
• 5 T. lemon juice (to taste)
• ½ tsp. organic extra virgin olive oil
• red chili pepper flakes (to taste)
• ½ tsp. smoked paprika (for more kick, add 1 tsp. smoked paprika)

Instructions

1. Place all the ingredients into a food processor and blend well. Add in more lemon juice, pepper flakes and smoked paprika to taste).
2. Serve with warm pita, freshly cut vegetables and a bit of extra virgin olive oil (optional).

Notes

If you put the hummus in the fridge, and the mix is a bit stiff, stir in a bit more extra virgin olive oil to desired smooth consistency.

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