This homemade hummus is a party pleaser with the flavors of Hungarian paprika, toasted pine nuts, sun dried tomato, lemon and dill, to name a few. It makes a fantastic dip for pita chips and tastes great inside of a falafel or our Healthy Hummus Sandwich With Pickled Peppers. *
Yield: About 6 cups hummus
Time: 20 minutes
⅔ cup extra virgin olive oil, divided in half
1 teaspoon dill weed
Fleur de sel salt to taste
5 garlic cloves
1 ⅛ teaspoons sun dried tomato sea salt
3 15 ounce cans chickpeas, drained and rinsed
¾ cup well stirred tahini paste
⅓ cup freshly squeezed lemon juice
⅔ cup water
½ teaspoon Hungarian paprika for dusting
2 tablespoons plus 1 teaspoon toasted pine nuts
1. In a small saucepan, heat ⅓ cup extra virgin olive oil, dill weed with a pinch of fleur de sel on medium heat for two minutes and set aside to cool.
2. Finely mince garlic cloves with sun dried tomato salt into a paste on cutting board with knife. (This can be done with a food processor, but expect chunkier garlic and larger grains of salt.)
3. Place drained and rinsed chickpeas into a food processor with garlic/salt paste, tahini paste, lemon juice, extra virgin olive oil and water. Puree on high until desired texture has been reached. Taste, remove blade and scrape down sides of processor bowl. Add fleur de sel, if desired, and reattach blade. Puree on high for 10 more seconds.
4. Place hummus in a large bowl and make a well in the center for dill oil. Sprinkle paprika on top, place oil in well and sprinkle pine nuts on top.
* Just leave the dill oil out of the sandwich.