Hummus

This recipe is very similar to the cilantro hummus recipe I've posted before - except there is no cilantro or any jalapenos in this version.  Hummus is definitely one of my favorite snacks - I served this with some chicken souvlaki that I made - it was the perfect accompaniment to dip your pita or veggies (my favorites are cucumbers and red pepper strips)! 

Ingredients

• 1 clove garlic, peeled
• 3 tbsp. freshly squeezed lemon juice (from 1-2 lemons)
• 4 tbsp. water
• 6 tbsp. tahini, stirred well
• 2 tbsp. extra virgin olive oil, plus more for drizzling
• 1 (14 oz.) can garbanzo beans, drained and rinsed (reserve 2 tbsp. for garnish)
• 1/2 tsp. salt
• 1/4 tsp. cumin
• dash of cayenne pepper

Directions

1.Combine the garlic, garbanzo beans, salt, cumin and cayenne in the bowl of a food processor.  Pulse until the ingredients have been finely minced.  Scrape down sides of bowl. 

2. In a small bowl, combine the lemon juice and water.

3. In another bowl, whisk together the tahini and olive oil.

4. With the machine running add the lemon juice-water mixture in a steady stream through the feed tube.  Scrape down the bowl and continue to process for one minute.

5. With the machine running, add the oil-tahini mixture in a steady stream through the feed tube, and continue to process until smooth and creamy, about 15 seconds, scraping down the bowl as needed.

6. Transfer the hummus to a serving bowl, garnish with reserved garbanzo beans, another dash of cayenne pepper and a drizzle of olive oil, cover and refrigerate at least 30 minutes to allow flavors to meld.  Serve with tortilla chips, pita bread, carrots, celery, etc.

Source: Cook's Illustrated

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