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Tonja’s Table Hummus Recipe

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  • Author: Tonja Engen

Ingredients

Scale
  • 1/3 cup good-quality tahini
  • 4 Tbls. cold water
  • 2 Tbls. extra virgin olive oil
  • 1/2 teaspoon ground cumin
  • 1 tsp. fine sea salt
  • 1 garlic clove, minced
  • juice of 1 lemon
  • (15 ounce) can chickpeas, rinsed and drained
  • dash of paprika
  • 1/4 cup pine nuts

Instructions

  1. Add tahini, cold water, olive oil, cumin, salt, garlic and lemon juice to a food processor. Puree one minute.
  2. Add in the chickpeas. Puree for 4-5 minutes, pausing halfway to scrape down the sides of the bowl, until the hummus is smooth.Taste and season with additional salt, cumin, and/or lemon juice if needed.
  3. Sprinkle with paprika and pine nuts. Serve with pita chips, naan bread, and favorite vegetables.
  4. Can refrigerate for up to 3 days.