Hummus can do more than cling to a carrot stick. Grace Parisi's sublime version adds nutty flavor to potato salad, eggs and soupSlideshow:  Great Party Dips 

Grace Parisi
May 2010

Gallery

© Tina Rupp

Recipe Summary

total:
20 mins
Yield:
Makes 1 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

The hummus can be refrigerated for up to 5 days.

Notes

One serving 119 cal, 19 gm carb, 6 gm fat, 0.7 gm sat fat, 5 gm protein, 5 gm fiber.