Hummus

Chef #331672's Note:

Tangy, and great as a spread or dip

• Total Time: 15 mins
• Prep Time: 10 mins
• Cook Time: 5 mins

Ingredients:

Servings: 8

• 15 ounces chickpeas , drained and rinsed in cold water
• 3 medium garlic cloves , pressed through a garlic press (or minced)
• ¾ teaspoon table salt
• 1 pinch cayenne pepper or 1 pinch cumin
• 3 tablespoons lemon juice , from 1 large lemon
• ¼ cup tahini
• ¼ cup virgin olive oil
• ¼ cup water or ¼ cup chickpea liquid
• ¼ 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.).