creamy hummus with garlic
Makes: 2 cups
Prep Time: 8 minutes
Total Time: 15 minutes plus one hour chilling time
1 can (15 ounce) garbanzo beans/chickpeas, rinsed and drained
1/4 cup tahini
1/4 cup water
3 Tablespoons fresh lemon juice
1 Tablespoon plus 1 teaspoon extra virgin olive oil
1/2 teaspoon minced garlic or 1/2 small clove, smashed
1/2 teaspoon table salt
1/8 teaspoon ground cumin
pinch cayenne pepper
1 Tablespoon minced parsley, mint or cilantro
1. Clean Chickpeas: Lay out a clean kitchen towel or double thickness layer of paper towels and spread chickpeas out in single layer. Gently cover with another layer of towel or paper towels and gently roll chickpeas around to loosen skins. Remove top layer of covering and pick away skins. Discard skins.
2. Make Hummus: Transfer the cleaned chickpeas to a food processor. Add the tahini, water, lemon juice, olive oil, garlic, salt, cumin and cayenne to the processor and process together until smooth, about 1 to 1 1/2 minutes.
3. Chill Hummus: Transfer hummus to a bowl or container and cover. Refrigerate for 1 hour.
4. Finish & Serve: Season with salt, to taste, and sprinkle with the parsley before serving. Enjoy!
