You might just be able to get the kids to eat their vegetables when you offer this homemade hummus for dipping. It’s made with tahini, a paste made from sesame seeds, which you can find in the condiment aisle or ethnic section.
1 15-ounce can chickpeas, drained and rinsed
¼ cup fresh lemon juice
¼ cup tahini
2 tablespoons extra virgin olive oil, plus more for serving
1 small clove garlic, minced
½ teaspoon ground cumin
½ teaspoon salt
2 to 3 tablespoons water
-In a food processor, combine tahini and lemon juice and process for 1 minute. Scrape sides and process for about 30 seconds more to “cream” the tahini.
-Add olive oil, garlic, cumin and salt to the tahini-lemon mixture. Process for 1 minute, scrape sides, and process for about 30 seconds more.
-Add half the chickpeas to the food processor and process for 1 minute. Scrape the bowl, then add the remaining chickpeas and process until smooth and creamy; about 1 to 2 minutes.
-If hummus is too thick or has chunks of chickpeas, turn the food processor on and slowly add the 2 to 3 tablespoons of water until you reach the desired consistency. Taste, and add more salt needed.
-Serve hummus topped with a drizzle of olive oil and sprinkle of paprika. Store in an airtight container in the refrigerator for up to one week.