Hummus Dip

One thing I love about Greek and Lebanese food is Hummus!! Its a amazing dip and goes well with many things, and on top of it is a very healthier alternative for dip replacements also. Very easy to make and to modify to any additional flavors and ingrediants you would like to add. Can be served by its self or used as a dip with flat bread, crackers, or other additional dip using snacks.

Ingredients

• 1 (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 teaspoon of tahini paste.
• 1/2 to 1 teaspoon ground cumin
• 1 teaspoon of grind black pepper
• 1/4 cup water
• Paprika, for garnish

Makes 2 servings.

Directions

In a blender combine all the ingredients except the parsley and paprika to be used for garnish. Blend on low speed until smooth. You'll have to stop the blender often to push down the ingredients. 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.

Scrape the hummus onto a plate. Sprinkle the paprika over the top, drizzle lightly with olive oil, scatter some parsley on top, and serve. You can make the hummus up to a couple of hours before you serve it. Cover the top with plastic wrap and leave it at room temperature.