A traditional Mediterranean appetizer. Goes great with kabobs and a Greek salad!
2 garlic cloves, minced
¾ teaspoon salt
1 can chickpeas (garbanzos), drained, rinsed and dried with a paper towel
¼ cup well stirred tahini
3 tablespoons lemon juice
2 tablespoons roasted red peppers, drained and minced
¼ cup olive oil
¼ cup water
Tablespoon olive oil (to drizzle on top)
2 tablespoons toasted pine nuts (sprinkle on top)
1 teaspoon paprika (sprinkle on top)
No nutrition information available
Combine all ingredients (except the toppings) in your Cuisinart processor and pulse for 45 seconds. Place in bowl, cover and refrigerate at least 2 hours. Drizzle the hummus with a little olive oil and sprinkle it with the toasted pine nuts and paprika. Serve the hummus with warmed pita bread.