Super Fast Hummus

Before I got married I would not go near anything Greek, olives (other than the traditional black ones in the can during Thanksgiving), feta, lamb, gyros, moussaka, hummus, and the list can go on.  I didn't want anything to do with it!  But I am slowly changing my outlook on Greek food.  It is pretty healthy for you, especially compared to some of the food we tend to eat here in America...point being I have come to LOVE hummus.  There is only one brand at the stores that I liked, Sabra, tried the others, but wasn't impressed at all.  So when I came across this post at Framed Cooks, I didn't hesitate on trying it out!  I don't have a food processor yet, hopefully for my birthday (fingers crossed) so I used my blender to make it.  Took a little more water and I had to stop and stir it a few more times than I wanted, but it was well worth the minimal effort!  I had to limit myself with how much I ate...but leaving the kitchen helped :)

1 15-ounce can chickpeas, rinsed
1 clove garlic
1⁄4 cup olive oil, plus more for serving
2 tablespoons fresh lemon juice
2 tablespoons tahini (sesame seed paste; optional)
1 teaspoon ground cumin
kosher salt
1/4 teaspoon paprika
1/2 teaspoon chipotle pepper (optional for heat)

1. In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, and ¾ teaspoon salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.

2. Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.  Serve with pita chips, crackers, bread, cucumbers, tomatoes, your fingers...and enjoy!

 
Recipe found at Framed Cooks.