Hummus

This is a yummy hummus recipe.  It doesn't taste very strong the first day it's made, so I like to make it a day ahead.


Hummus
printed from melskitchencafe.com
*Note: The prepared hummus can be prepared and refrigerated 5 days in advance . When ready to serve, stir in 1 tablespoon hot water to loosen up the texture of the hummus, if needed.
*Makes about 2 cups
3 tablespoons juice from 1 to 2 lemons
1/4 cup water
6 tablespoons tahini, stirred well
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 (14-ounce) can chickpeas, drained and rinsed
1 small garlic clove, minced or pressed through garlic press (about 1/2 teaspoon)
1/2 teaspoon table salt
1/4 teaspoon ground cumin
Pinch cayenne


Combine lemon juice and water in small bowl or measuring cup. Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup. Set aside 2 tablespoons chickpeas for garnish, if desired (I processed all the chickpeas in with the hummus).
Process chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. 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.
Transfer hummus to serving bowl, sprinkle reserved chickpeas (if using), cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve. Best after a day or two. **To freeze, pour into muffin tin for individual servings. Thaw in microwave then top with a bit of olive oil.