Hummus can do more than cling to a carrot stick. Grace Parisi's sublime version adds nutty flavor to potato salad, eggs and soup.
One 15-ounce can of chickpeas, drained, 1 tablespoon of the liquid reserved
1 small garlic clove, smashed
1 tablespoon fresh lemon juice
1/4 cup tahini
Extra-virgin olive oil
Pinch of sweet smoked paprika
Pita chips or crudités, for serving
In a food processor, combine the chickpeas with the liquid, garlic, lemon juice and tahini and puree to a chunky paste. Scrape down the side of the bowl. Add 2 tablespoons of olive oil and the paprika and puree until smooth. Season the hummus with salt, drizzle with olive oil and serve with pita chips or crudités.
The hummus can be refrigerated for up to 5 days.
One serving 119 cal, 19 gm carb, 6 gm fat, 0.7 gm sat fat, 5 gm protein, 5 gm fiber.