Florida Native's Hummus

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 2 (15 ounce) cans garbanzo beans, drained and rinsed, reserving liquid
• 1/2 lemon, juice of (or more, to taste)
• 1 tablespoon toasted sesame oil (high quality)
• 3 tablespoons extra-virgin olive oil (first cold pressed)
• 2 large garlic cloves or 4 small garlic cloves, pressed
• 2 -3 tablespoons plain greek yogurt (2% milk fat)
• 1/2 teaspoon dried parsley
• 1/4 teaspoon ground cumin, to taste (or more)
• 1/4 teaspoon fresh ground pepper (i used a mixed peppercorn brand)
• 1/4 teaspoon sea salt
• 1/4-1/2 teaspoon smoked paprika
• paprika (regular)
• parsley
• olive oil

Recipe

• 1 drain beans, reserving liquid and rinse well (this removes excess sodium).
• 2 in a blender or food processor add lemon juice, olive oil, sesame oil, garlic, yogurt and spices. add beans.
• 3 blend or process until smooth.
• 4 if necessary, add 4-6 tablespoons of the reserved liquid or 4-6 tablespoons fresh water, whatever you prefer, to make a smooth consistency.
• 5 place hummus in a glass container, sprinkle with additional parsley and paprika for color and drizzle a small amount of olive oil on top.
• 6 cover and chill before serving.
• 7 serving suggestions:
• 8 serve with pita chips, or flatbread triangles (flatbreads lightly sprayed with olive oil and baked until warm, then sliced into triangles.)
• 9 also good served with fresh vegetable crudites or as part of a mediterranean platter, with feta cheese, kalamata olives, pepperoncini and chopped tomatoes and cucumbers.