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Hummus with Tahini
Nb persons: 7
Yield:
Preparation time:
Total time:
Source: greekfood.about.com/od/appetizerssalads/r/hummus
| 2 1/2 cups | canned chickpeas |
| 1/3 cup | freshly squeezed lemon juice |
| 1/4 cup | tahini |
| 2 cloves | garlic, crushed |
| 1-2 tablespoons | olive oil |
| 1/2 teaspoon | ground cumin |
| 1/2 teaspoon | cayenne pepper |
| pinch | freshly ground black pepper |
| 1 teaspoon | salt |
| 1/3 cup | water |
parsley and olive oil to garnish
PREPARATION:
Put 1/2 the lemon juice and all ingredients into the blender except the chickpeas (and the parsley and oil for garnish) and blend for 5 seconds. Add the chick peas and blend on high until it reaches the the consistency of sour cream, but granular, about 10-15 seconds. Blend in remaining lemon juice to taste. If the dip is too thick but you don't want to add more lemon juice, add a little water slowly and blend until it reaches the correct consistency.
Pour into a serving bowl, cover and refrigerate for a few hours before serving. (It can be eaten immediately, but becomes even more flavorful if left to chill well.)
Drizzle of olive oil over the top and add a garnish of parsley before serving. Serve with pita wedges or slices of whole grain breads.
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