Hummus Dip Recipe:
2 (15 ounce) cans chickpeas, drained and rinsed
1/4 cup olive oil, plus more for garnish
1 Tablespoon lemon juice
2 Tablespoons chopped fresh parsley leaves
2 teaspoons minced garlic
1 1/2 teaspoon salt
1/2 teaspoon dark Asian sesame oil
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 cup water
Paprika, to garnish
In a blender, combine all the ingredients except for the parsley and paprika that will be used as a garnish. Blend until smooth and pour hummus onto your serving plate. Drizzle lightly with olive oil, sprinkle parsley and paprika on top and serve. Cover the top with plastic wrap and store at room temperature or in the fridge.
(Adapted from Food Network)
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