Rustic Hummus
Hummus
- 2 19oz cans chickpeas drained and rinsed
- 1/2 cup extra virgin olive oil plus more for serving
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup tahini
- 2 cloves garlic minced
- 1 tsp cumin adds a smoky, rustic taste
- 1 tsp sea salt
- 1/2 tsp paprika optional, for serving
Optional Potato Wedges (adds to prep time)
- 4 potatoes washed and cut into wedges.
- 3 tbsp olive oil
- 1 tsp sea salt
Rustic Hummus
Place the chickpeas, lemon juice, tahini, cumin, salt and garlic into a food processor and pulse until smooth. With the motor running, slowly pour in the oil in a steady stream, blending until the desired consistency is reached.To serve, transfer the hummus to a serving bowl and drizzle with olive oil. Garnish with a sprinkling of paprika and serve with vegetables, pita bread, crackers and/or potato wedges.
Potato Wedges
Preheat oven at 425°.Scrub the potatoes, and cut them into wedges. Place the potatoes on a sheet pan, drizzle with olive oil and sprinkle with salt. Spread the potatoes in a single layer and bake 35-40 minutes, flipping halfway through until golden brown.