To make this hummus, you can use any kind of beans;
it does not have to be chickpeas. Once, we were totally out of beans and did not feel like going to the store, so I used peas, and it was delicious.
There are endless ways to use this hummus: I spread some on the bottom of my salad dish and put my greens on top; I spread it on my bread before layering sandwich ingredients; or I eat it plain with nothing at all.
Step 1: Drain and rinse chickpeas.
Step 2: Puree the chickpeas in a food processor until smooth.
Step 3: While the food processor is running, add tahini, ice cubes, garlic, lemon juice, olive oil and salt. Blend for about 3 minutes. If consistency is too thick, add a tablespoon of warm water and continue to blend.
Step 4: Refrigerate the hummus for an hour before serving.
Step 5: Transfer hummus to serving dish and top with 2 tbsp of olive oil, freshly chopped parsley, pine nuts and paprika. Serve with fresh veggies, pita crackers and toasted pita bread.
1 can of chickpeas (or beans, or peas of choice!)
¼ cup tahini
3 ice cubes
1 garlic clove, minced
Juice of 1 lemon
Pinch of salt
4 tbsp. olive oil
Optional Ingredients:
Chopped Parsley
Pine Nuts
Paprika
