Monday, February 21, 2011
Yield: approximately 1 qt
Chickpeas 1lb (2 cans)
Tahini 8 oz
Cumin, ground (optional) 1/2 tsp
Lemon Juice 4 fl oz
Water or vegetable stock as needed
cayenne pepper TT
olive oil 2 fluid oz
Fresh parsley, chopped 2tsp
Combine the chickpeas, tahini, cumin (if using) and lemon juice in a food processor; process until smooth. If necessary, with the food processor running, add as much water or stock as needed to make the mixture the consistency of firm mayonnaise. Season with salt, paprika, and cayenne pepper.
Spoon hummus onto a serving patter and smooth the surface. Drizzle the oil over the hummus and garnish with the chopped parsley. Serve with warm pita bread.