More importantly, my beautiful husband gave me a new camera for Christmas. And the sun came out this morning! Lucky me!
1 15 ounce can chickpea/garbanzo beans, rinsed and drained
2 tablespoons red onion, chopped
1/4 cup sesame tahini
3 tablespoons freshly squeezed lemon juice
1/4 teaspoon smoked paprika
1/2 teaspoon salt
1 tablespoon olive oil
2-3 tablespoons vegetable or chicken stock
Put the chickpeas, onion, tahini, lemon juice, paprika and salt in the bowl of a food processor. Pulse until smooth. Remove lid and scrape down the sides of the bowl. Add olive oil and stock. Pulse until silky smooth.
Serve with carrot sticks, whole wheat pita wedges, or pretzels. You can also try sprinkling the hummus with raisins.
Yield: 1 3/4 cups
Prep-time: 10 minutes
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