HUMMUS BI TAHINI
Hummus is great served with pita chips, vegetables, or crostada. Make a wrap sandwich by spreading hummus on thin pita bread, adding veggies like cucumber, bell peppers, and carrots, then roll it up.
2-4 tablesppons lemon juice
½ cup plain yogurt
2 tablespoons high quality olive oil, plus 1-2 tablespoons for garnish
1 small clove garlic, minced
½ cup tahini (stir before using)
1 lb. chickpeas (from a 16 oz. can, or from dried, then cooked, chickpeas)
2 teaspoon salt
½ teaspoon paprika
Place the lemon juice, yogurt, olive oil, garlic, tahini and chickpeas in a blender (the liquid is at the base
of the blender). Blend on high, stopping to stir frequently, until the hummus is smooth, adding 1-2
tablespoons lukewarm water. Taste, and season with salt. More yogurt can be added as desired, to
smooth out the hummus.
Spread the hummus on a medium-sized plate, drizzle with olive oil and sprinkle with paprika
Recipe: Janine Botha