2 (15 oz) cans chick peas (1 drained, 1 not)
4 tbsp sesame tahini (stir well before measuring)
½ cup plus 1 tbsp fresh squeezed lemon juice
4 med to large cloves fresh garlic, chopped
½ tsp salt
2 tbsp extra-virgin olive oil
Before making hummus, it is necessary to stir the tahini very thoroughly. To make this easier, it is helpful to turn the jar upside down, several hours before and then continue to turn back upright and upside down every now and then to help mix the tahini.
Drain 1 can chick peas and use the other can with the liquid. Add chick peas, chopped garlic, lemon juice and salt to food processor and process till smooth. Add tahini and process a little more. Add olive oil and process just to mix in.
Sometimes it is difficult to tell if you have the proportions just right when you taste it immediately after making. You should refrigerate for a while to let the flavors blend and then taste before continuing to add salt or lemon juice, etc.
According to taste, add small amount ground cayenne pepper, black pepper, and if desired a very small dash of cumin. (If you add the cumin, be sure it is just a dash.)
If hummus seems too thick, you can add a little water. You can choose to not add olive oil to recipe and instead just drizzle a little on top when serving. Garnish with finely chopped fresh Italian parsley.
Recipes courtesy of Lynda Mack Robinson.