The Best Hummus Ever

While spending time with an Aunt and Uncle (such a lovely couple) at my Dad's house yesterday, we enjoyed a pre-dinner snack of amazing hummus with grilled whole wheat pita and chopped peppers, carrots and celery. As Rachael Ray would say, yummo! If you know me, I have more than a bit of a penchant for hummus, and this recipe yields a hummus with a thick and rich consistency as well as a lot of delicious flavor. The lemon juice really makes the flavors pop, and the touch of salt helps everything come together. Give it a whirl, it really is a quick and tasty recipe worth making and enjoying at home.

Hummus

16 ounce can chick peas, drained, reserve some of the liquid

1/2 cup plus 2 tablespoons olive oil

6 tablespoons of tahini

5 tablespoons fresh lemon juice

1 to 2 cloves garlic, mashed

1/2 teaspoon kosher or sea salt

1 bunch of fresh Italian flat-leaf parsley, chopped

Dash of dried paprika

Combine chick peas, 1/2 cup olive oil, tahini, lemon juice, garlic and salt in a food processor or blender until smooth. Add a small amount of the reserved juice from the chick peas if mixture is too dry. Transfer to a serving dish and drizzle with remaining 2 tablespoons of olive oil and parsley. Add a dash of paprika for color and enjoy. Great with grilled pita and chopped veggies, and a nice red wine too.