Recipes Appetizers Dips & Spreads Hummus Easy Hummus with Tahini 4.0 (2,406) 1 Review Hummus can do more than cling to a carrot stick. Grace Parisi's sublime version adds nutty flavor to potato salad, eggs, and soup. Slideshow: Great Party Dips By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Published on December 19, 2013 Save Rate PRINT Share Close Credit: © Tina Rupp Total Time: 20 mins Yield: Makes 1 1/2 cups Cook Mode (Keep screen awake) Ingredients 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 Kosher salt Pita chips or crudités, for serving Directions 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. 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. Originally appeared: May 2010 Save Rate Print