From Every Kitchen Tells Its Stories
Total cooking time: 10 minutes
This recipe makes 3 cups of Hummus - I love it really garlicky and tangy
2 cups canned chick peas, drained & rinsed
(19 oz/540 ml tin)
1 cup tahina paste
3 cloves garlic, minced
½ cup fresh lemon juice (at least)
½ cup cold water
½ tsp ground cumin, lightly toasted
Chopped cilantro or parsley for garnish
1. Puree the chick peas in a food processor, and then add tahina paste and garlic and process until they are blended in.
2. Through the opening at the top of the processor, with the motor running, pour in ½ cup of cold water and ½ cup of lemon juice. Consistency should be like pudding or mayonnaise.
3. If the mixture is too thick to spread, add more water or juice 1 tbsp. at a time.
Tips and Variations
I like to use this as a hurry-up appetizer when guests drop by unexpectedly.
To spice it up, just add cayenne pepper to taste.
Serve with home-made pita chips (see recipe) or use as a dip with fresh veggies, tortilla chips or fresh pita pockets.
It’s also great to use instead of mayo or mustard for grilled veggie or chicken sandwiches