Huh Huh Huh Huhmmos

Total Time: 17 mins Preparation Time: 15 mins Cook Time: 2 mins

Ingredients

• 2 cups garbanzo beans, reserve about 1 cup liquid
• 1/3 cup tahini
• 2 tablespoons olive oil
• 1/4 cup olive oil
• 1 tablespoon garlic, minced
• 1/4 cup fresh lemon juice, to taste
• salt, to taste
• 2 teaspoons spanish smoked paprika
• 2 tablespoons walnuts, roasted for garnish or 2 tablespoons pomegranate seeds, for garnish
• fresh mint sprig, for garnish

Recipe

• 1 combine the beans, tahini, 2 tablespoons olive oil, garlic, and lemon juice in a blender.
• 2 blend until smooth, adding more cooking liquid if necessary.
• 3 taste and adjust seasoning, adding salt at this time.
• 4 cover and set aside at room temperature for approximately 2 hours.
• 5 in a small saucepan, combine the remaining 1/4 cup olive oil and the smoked paprika.
• 6 this next step you need to be diligent: place pan over medium to medium-low heat and stir *frequently* until the olive oil turns red, about 2 minutes. (the first time i made this i burnt the mixture because i: was not paying attention and the heat was too high!) if you burn the oil, you have to start over i must stress.
• 7 once you've infused the oil, strain it through a fine mesh sieve into a small container. set aside.
• 8 when ready to serve the hummus, spread the dip on a serving platter.
• 9 use the back of a spoon to form an indentation in the center of the dip and fill with the olive oil/paprika infusion.
• 10 sprinkle dip with the toasted walnuts (or pomegranates) and garnish with fresh mint spring.
• 11 serve with your favorite bread. remember: always serve hummus at room temperature for best flavor!