Hummus Beiruty
A spicy Lebanese chickpea dip blended with creamy tahini, garlic, fresh lemon juice, parsley, and minced chili peppers.
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Ingredients
- 1 can chickpeas, drained
- 1/4 cup tahini paste
- 3 tbsp lemon juice
- 2 garlic cloves, minced
- 1/2 tsp fine sea salt
- 2 tbsp ice water
- 1/4 cup flat-leaf parsley, chopped
- 1 Serrano chili, minced
- 2 tbsp extra virgin olive oil
Instructions
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1
Add 1 can drained chickpeas, 1/4 cup tahini paste, 3 tbsp lemon juice, 2 minced garlic cloves, and 1/2 tsp fine sea salt to a high speed blender or food processor.
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2
Blend on high while slowly pouring in 2 tbsp ice water until the mixture is smooth and creamy.
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3
Add 1/4 cup chopped flat-leaf parsley and 1 minced Serrano chili, then pulse a few times to fold into the dip without fully pureeing.
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4
Transfer dip to a shallow bowl, create a well in the center, and drizzle with 2 tbsp extra virgin olive oil.
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