Ingredients:
- 2 cans chickpeas, 15 1/2 ounces each
- 1/4 cup lemon juice
- 1/4 cup sesame tahini, well stirred
- 2 cloves garlic, roughly chopped
- 1/2 teaspoon cumin
- 1/8 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/4 cup extra virgin olive oil
- 1 tablespoon freshly chopped parsley, for garnish (optional)
- Paprika, for garnish (optional)
Directions:
- Reserving the liquid from the cans, drain the chickpeas in a colander.
- In the bowl of a food processor fitted with the metal blade, combine the chickpeas, lemon juice, tahini, garlic, cumin, cayenne pepper, salt, olive oil and 1/3 cup of the reserved canning liquid.
- Process for several minutes until smooth and creamy.
- Taste for flavor and check consistency (hummus should hold its shape when you drag a spoon through it). Add more liquid and seasonings if necessary.
- Transfer the hummus to a serving bowl and garnish with fresh parsley and paprika.
- Serve at room temperature with pita bread or pita chips.
Note: hummus can be made and stored in a covered container in the refrigerator up to two days.
