Friday, September 4, 2009

Hummus


3 tablespoons juice from 1 to 2 lemons
1/4 cup water
6 tablespoons tahini, stirred well
2 tablespoons extra-virgin olive oil, plus extra for dressing
1 (14-ounce) can chickpeas, drained and rinsed
1 small garlic clove, minced or pressed through garlic press
1/2 teaspoon table salt
Pinch cayenne

1. Combine lemon juice and water in small bowl or measuring cup. Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup.

2. Process chickpeas, garlic, salt, cumin, and cayenne, until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to proces for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy about 15 seconds, scrapping down bowl as needed.

3. Transfer to serving bowl, cover, and let stand until flavors meld, at least 30 minutes. Drizzile with olive oil and serve.