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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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Tangy, and great as a spread or dip Ingredients:
15 ounces chickpeas, drained and rinsed in cold water |
3 medium garlic cloves, pressed through a garlic press (or minced) |
3/4 teaspoon table salt |
1 pinch cayenne pepper or 1 pinch cumin |
3 tablespoons lemon juice, from 1 large lemon |
1/4 cup tahini |
1/4 cup virgin olive oil |
1/4 cup water or 1/4 cup chickpea liquid |
1/4 cup parsley |
Directions:
1. put oil and garlic in a cold pan and turn on medium.
2. when bubbles start to form, turn of heat and set off burner for 5 minutes.
3. Process the rest of the ingredients in a food processor until smooth, about 40 seconds.
4. With processor running slowly drizzle oil garlic mixture.
5. Transfer the hummus to a serving bowl, cover with plastic wrap, and chill until the flavors meld, at least 30 minutes; serve cold.
6. (The hummus can be refrigerated for up to 2 days.).
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