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The first time I ever had hummus was when I was living in Montreal as a missionary (I took advantage of all the different cultural foods, believe me!). I’ve noticed it sold more frequently in stores but I think homemade is just as delicious on pita bread, bread, chips, pretzels…you name it!


1 (15 oz) can chickpeas or 1 1/2 cups cooked chickpeas
1/4 cup lemon juice
1/4 cup well-stirred tahini
1 garlic clove, minced
2 Tablespoons olive oil, plus more for garnish
1/2 teaspoon cumin
Salt to taste
2 to 3 Tablespoons water
Dash of paprika for garnish
In a food processor, combine the tahini and lemon juice and process for 1 minute, scraping the sides of the bowl, then running for 30 more seconds. Add the olive oil, minced garlic, cumin, and 1/2 teaspoon of salt. Process for 30 seconds, scrape the sides and bottom of the bowl, then process another 30 seconds. Open, drain, and rinse chickpeas. Add half at a time, continuing to scrape sides and bottom as you stop and add more. When smooth, add a tablespoon of water at a time until hummus reaches the desired consistency. Taste for salt and adjust as needed. Serve with a drizzle of olive oil and paprika over the top.


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True stories of raising children, remodeling, braving the elements and plotting out life, all while living on a humble acreage in central Indiana.

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