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15 oz. can chickpeas (garbanzo beans)

1/4 c. fresh lemon juice, more or less depending on taste

1/2 c. tahini

4-5 garlic cloves

2 T. olive oil, plus more for serving

1/2 to 1 tsp. salt, depending on taste

2 -3 T. water from garbanzo bean can

Crushed red pepper to taste

Drain garbanzo beans and keep water for later use. In a food processor, combine all ingredients, except the red pepper and drained water. Process until it turns into a very smooth and creamy consistency. If the hummus is too thick, add drained water. Once the hummus is very smooth, add the red pepper. Mix for approximately 1 minute.

To Serve: Scrape the hummus into a bowl then drizzle about 1 tablespoon of olive oil over the top and sprinkle with paprika.

To Store: Store homemade hummus in an airtight container and refrigerate up to one week.

Presented by: Al Harb, Harby's Pizza and Deli

Date: 12/19/2013

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