DIP
Hummus - Humus Dip
Lebanese Dip.
Dip for Shawarma
2 cups chickpeas, cooked or canned
1/3 cup fresh lemon juice
1/4 cup canned Tahini paste
3 cloves fresh garlic, minced or
1 teaspoon garlic powder
Salt to taste
Extra Virgin Olive oil
Paprika
Drain and save the juice from the canned chickpeas. Place chickpeas in a blender or food processor with the lemon juice, tahini, and minced garlic. Blend well, adding dabs of the saved juice from the canned chickpeas, adding enough to form a smooth paste. (About the consistency of thinned mashed potatoes) Add salt to taste. Scrape humus into a covered container and refrigerate overnight or at least three hours before serving. Remove dip from refrigerator 1/2 hour before serving. Spoon some dip into 3 separate small bowls, swirl the top with the back of a spoon then with the back of tablespoon, make a pocket in center. Drizzle olive oil and sprinkle a little paprika over top. Garnish with a pinch of tiny chopped carrots, very thin sliced pieces of fresh hot peppers and fresh chopped parsley leaves.
Tear off pieces of Pita bread and scoop up some dip.
Note: This dip is good to keep on hand for vegetarians and dieters, besides being delicious, this snack will keep you feeling full. Keep refrigerated.
Serves 8
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