Hummus Dip

Name: Hummus Dip
Ingredients: 2 (15-ounce) cans chickpeas, drained and rinsed; 1/2 cup extra-virgin olive oil, or more as needed, plus more for garnish; 1/2 lemon, juiced; 2 tablespoons roughly chopped fresh parsley leaves, plus more for garnish; 2 cloves garlic, peeled; 1 1/2 teaspoon salt; 1/2 teaspoon dark Asian sesame oil; 1/2 to 1 teaspoon ground cumin; 12 to 15 grinds black pepper; 1/4 cup water; Paprika, for garnish

11 ingredients

9 steps

Ingredients

2 (15-ounce) cans chickpeas, drained and rinsed
1/2 cup extra-virgin olive oil, or more as needed, plus more for garnish
1/2 lemon, juiced
2 tablespoons roughly chopped fresh parsley leaves, plus more for garnish
2 cloves garlic, peeled
1 1/2 teaspoon salt
1/2 teaspoon dark Asian sesame oil
1/2 to 1 teaspoon ground cumin
12 to 15 grinds black pepper
1/4 cup water
Paprika, for garnish

Directions

1

In a blender combine all the ingredients except the parsley and paprika to be used for garnish.
2

Blend on low speed until smooth.
3

You'll have to stop the blender often to push down the ingredients.
4

If the mixture is too dry and you're having trouble blending it, add a few more tablespoons of olive oil to help things along.
5

Scrape the hummus onto a plate.
6

Sprinkle the paprika over the top, drizzle lightly with olive oil, scatter some parsley on top, and serve.
7

You can make the hummus up to a couple of hours before you serve it.
8

Cover the top with plastic wrap and leave it at room temperature.
9

Per Tablespoon: Calories: 57; Total Fat: 4 grams; Saturated Fat: 0.5 grams; Protein: 1 gram; Total carbohydrates: 5 grams; Sugar: 0 grams; Fiber: 1 gram; Cholesterol: 0 milligrams; Sodium: 96 milligrams