• 15-ounce can chickpeas, drained and rinsed, or 2 cups cooked chickpeas
• 1/4 cup tahini
• 2 large cloves garlic
• 2 teaspoons fresh thyme leaves, finely minced
• 1/2 cup packed parsley leaves
• 1 teaspoon medium-sharp paprika or 1 teaspoon mild paprika and a few dashes cayenne pepper
• 2 tablespoons lemon juice
• Salt and pepper to taste
• 1/3 cup water
1. Roughly puree the chickpeas, tahini, garlic, thyme, parsley, paprika and lemon juice in a food processor, stopping occasionally to scrape down the sides.
2. Add salt, pepper, and 1/3 cup water and process until smooth. Add a bit more water if the mixture is too thick; it should be creamy and spreadable.
3. Add more salt, pepper, or lemon juice to taste. You may store the hummus, covered, in the refrigerator for as long as a week.
Susan Belsinger, a frequent contributor to The Herb Companion, treats her family to grilled vegetables all summer long. She is the author, with Thomas DeBaggio, of Basil: An Herb Lover’s Guide (1996) and several other books from Interweave Press.
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Vegetables on the Grill