Hummus

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Pre-Notes

This dip can be made as part of a dip trio, with Roasted Red Pepper Hummus and Sweet Pea Dip.

This dip can be made 5 days ahead and stored in an airtight container in the refrigerator. Garnish just before serving.

Ingredients

1. 3 T lemon juice
2. 1/4 c water
3. 6 T tahini, stirred well, such as (Joyva or Krinos)
4. 2 T extra virgin olive oil, plus extra for drizzling
5. 1 (14 oz) can chickpeas, drained and rinsed, such as (Pastene)
6. 1 small garlic clove, minced
7. 1/2 t salt
8. 1/4 t ground cumin
9. pinch cayenne
10. 1 T minced fresh cilantro or parsley leaves

Instructions

1. Combine lemon juice and water in small bowl, set aside.
2. Whisk together tahini and 2 T oil in second small bowl, set aside.
3. Set aside 2 T chickpeas for garnish.
4. Process remaining chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape bowl down with rubber spatula.
5. With machine running, add lemon juice mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute.
6. With machine running, add oil tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds,scraping down bowl as needed.
7. Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro over surface, cover with plastic wrap and let stand until flavors meld, at least 30 minutes.
8. Drizzle with olive oil and serve.

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