| Hummus Dip 1 (15-ounce) cans chickpeas, drained and rinsed 1/4 cup extra-virgin olive oil, or more as needed, plus more for garnish half of a lemon, juiced 1 T roughly chopped fresh parsley leaves, plus more for garnish 2 cloves garlic, peeled 1/2 tsp. salt 1/2 tsp. sesame oil 1/2 tsp. ground cumin 1/4 tsp. black pepper 2 T water Paprika, for garnish In a blender combine all the ingredients except the parsley and paprika Blend on low speed until smooth. You'll have to stop the blender often to push down the ingredients. If the mixture is too dry and you're having trouble blending it, add a little more olive oil to help things along. Scrape the hummus onto a plate. Sprinkle the paprika over the top, drizzle lightly with olive oil, sprinkle some parsley on top, and serve. You can make the hummus up to a couple of hours before you serve it. Cover the top with plastic wrap and leave it at room temperature. |
| Related Recipes |
| Onion Dip |
| Velveeta Cheese Dip |
| Taco Dip |
| Queso Blanco |
| Super Nacho Dip |
| Spinach Dip |
| Hot Chipped Beef Dip |
| Crab Dip |
| Also see Appetizers |
