Hummus (I'm posting this for Krista, who was too afraid to try it!)
2 cups canned chickpeas (garbanzo beans), liquid reserved
2/3 cup tahini paste*
5 tablespoons olive oil , divided
1/4 cup lemon juice
3 cloves garlic
Salt and pepper to taste1 teaspoon paprika
1 tablespoon fresh parsley, chopped (optional)
*You can make your own tahini paste in a food processor or blender by grinding toasted sesame seeds. Toast the sesame seeds over medium heat until golden brown, about 3 minutes.
· In a food processor, puree the chickpeas, tahini, 3 tablespoons olive oil, lemon juice and garlic until smooth, adding a little of the reserved liquid if the mixture seems too thick; it will be slightly grainy. Season with salt and pepper.
· Transfer to a shallow bowl or plate.
· Combine the paprika and the remaining 2 tablespoons olive oil, drizzle the mixture over the top, and garnish with chopped parsley, if desired.
· Serve with pita bread triangles, fresh tomatoes and cucumbers, or as a spread on mediterranean sandwiches. Makes about 3 cups.