Olive Oil Hummus Dip

You'll never eat expensive store bought hummus again...
this recipe is cheap, easy, and delicious.

What you need...
  • One can chickpeas (garbanzo beans) 15-19 oz or about 540 mls
  • ¼ cup (59 ml) fresh lemon juice, about 1 large lemon
  • ¼ cup (59 ml) tahini paste
  • 1 garlic clove, minced or crushed in a garlic press
  • 3 tablespoons olive oil, plus more for serving
  • ½ to 1 teaspoon sea,  kosher or regular old table salt
  • ½ teaspoon ground cumin
  • 2 to 3 tablespoons water
  • Sprinkle of ground paprika and some cilantro or parsley leaves for serving
What to do...
Rinse the chickpeas in cold water and place into a food processor. Add the tahini paste, crushed garlic, salt, cumin, lemon juice water. Turn on the food processor and slowly pour in the oil while it's running.

Scoop the hummus into a serving bowl and sprinkle with paprika and cilantro or parsley leaves. You can save some whole chickpeas to garish with as well. I add a thin layer of olive oil over top of my hummus and pesto if I'm not going to be using it right away. It keeps it from drying out and  discolouring.

I started making hummus to add a healthy source of protein to my youngest daughter's diet. She's a vegetarian, but we all like it for dipping fresh vegetables, tortilla chips, or naan bread. If you want a really smooth hummus, you can skin the chickpeas. I don't usually bother, but it's not as tedious as you might think...the skins slip off easily with a little pinch.
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Now, about that garlic press...

I've had my Zyliss garlic press for years. It's all tarnished, scratched and beaten up, but it's still my favourite. Seriously! Look at this thing....it's clean, really.


So a few years ago I decided I needed one of those nice expensive heavy duty shiny garlic presses with the cleaning teeth built right in. I bought one. It sits in my drawer still looking brand new because I never use it.

It just doesn't work as well as my Zyliss. The gaps between the holes are too large and it's very difficult to push the garlic through; half of the garlic is flattened and stays in the press. I'll admit this thing is a pain in the  #@*#  to clean. I use a tooth pick while running under water to push all the leftover bits out of the holes. If you know of a better way...     please tell me :)

Anyway, I guess the one I have is called the Susi 2, but I've just found the Susi 3 at Amazon that comes with it's own built in cleaning tool. Yeah! It'll be on my Christmas wish list this year.