Traditional Hummus | Easy Side Dish Recipes

• 3 cups cooked chickpeas canned or cooked from dried
• 4 cloves garlic
• 1 tsp salt
• 1/4 cup fresh squeezed lemon juice
• 1/4 cup tahini
• 1/4 cup extra virgin olive oil plus extra for drizzling
• Paprika for garnish

1. Heat the chickpeas in their liquid in a small saucepan. Strain the chickpeas, reserving some of the liquid.
2. Place half the chickpeas into a food mill and start processing them into a bowl. Add a very small amount of chickpea liquid to get the mash going.
3. Process until all of the chickpeas are mashed and only the skins remain. Remove the skins from the food mill and repeat with the remaining chickpeas. Set the mashed chickpeas aside.
4. Place the garlic and salt into a mortar then grind with a pestle until you have a garlic/salt paste.
5. Stir the lemon juice, tahini, and olive oil into the garlic paste until smooth.
6. Add the garlic/oil/tahini mixture to the mashed chickpeas and stir until mixed well.
   Taste the hummus for seasoning and adjust to personal preference with more salt, olive oil, or lemon juice. (I usually stir in a little more olive oil).
7. Transfer to a serving bowl and drizzle with additional extra virgin olive oil and paprika.

NOTES:

• You can use either canned chickpeas or you can cook them from dried beans.
• The hummus gets better after sitting in the fridge for at least an hour.
• Serve with sliced vegetables or chips.