YIELD 2 1/4 cups
1 -2 garlic clove (use smoked garlic if you can get it)
3 tablespoons tahini
1⁄8 teaspoon salt
2 (16 ounce) cans garbanzo beans, which equals about two cups drained (chick peas)
1 lemon, juice of, only
1⁄3 cup water
1 -2 tablespoon olive oil
parsley, chopped (optional)
Drain and rinse garbanzos. Do NOT use can juices for the liquid in this recipe. They ‘muddy’ the flavour of the end result.
Put garlic, tahini and salt in a blender or food processor and buzz until ingredients are well mixed (10-15 seconds).
Add garbanzo beans (one can at a time) and blend after each addition. You can reserve a few whole beans for garnish.
Add lemon juice and blend.
Add as much water as you need for the consistency you like. I usually use it all, unless the lemon is ultra juicy.
Spread hummus on a flat plate. Create a bowl shape by elevating the edges with hummus.
Drizzle olive oil over the hummus, sprinkle with paprika and garnish with reserved whole beans and chopped parsley.
Serve with flat Arabic bread. It’s nice to toast the bread lightly in the oven.
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Source: (71) Jean Spin