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Hummus


2 servings

Soaking 8 hours / Preparation 15 minutes / Cooking 45 minutes
410 calories per serving

1/4 cup chickpeas / Garbanzo beans (dried)
1/2 clove garlic
5 tsp Tahini paste
1 tbsp lemon juice
2 tbsp olive oil
salt and pepper to taste
1 tsp extra virgin olive oil
1 tsp pine nuts
1/8 tsp paprika
1 pita bread
1 stalk celery
1 carrot
2 radishes
1/2 cucumber

The chickpeas must be soaked in water overnight.
Cook the chickpeas about 45 minutes. Drain the chickpeas and reserve some of the cooking water to dilute the hummus.
In a food processor, puree the chickpeas with the garlic, tahini, lemon juice and 2 tbsp olive oil until the hummus is smooth. Add salt and pepper to taste. Add a few tbsp of the cooking water, if necessary, to thin the hummus to the desired consistency.
Transfer to a bowl. Drizzle with olive oil, sprinkle with pine nuts and a pinch of paprika.
Serve with pita bread and vegetables.

Keep up to 3 days, covered, in the refrigerator, 3 months in the freezer.

From http://www.soscuisine.com/

DELICIOUS!!!!!!! Much better than store-bought hummus . . . lighter, smoother texture. I ate far too much hummus today . . . LOL
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