Christina's Hummus
Christina Tremill
ingredients
- 3 Tbsp fresh or bottled lemon juice
- 1/4 plus 1/8 cup water
- 4 Tbsp tahini, stirred well
- 4 Tbsp extra virgin olive oil
- 1 14-oz can chickpeas, drained and rinsed
- 1 small garlic clove, minced, or 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp ground cumin
- Pinch of cayenne pepper (optional)
directions
- 1
Combine lemon juice and water in small bowl or measuring cup. Whisk together tahini and 2 Tbsp olive oil in second small bowl or measuring cup.
- 2
Blend drained chickpeas, garlic, salt, cumin, and cayenne in food processor or blender until almost fully ground, about 15 seconds, on medium or high speed. (You may need to stop the blender, stir, and start again.) Scrape down bowl with rubber spatula.
- 3
With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to blend for 1 minute.
- 4
With machine running, add oil-tahini mixture in steady stream through feed tube. Continue to blend until hummus is smooth and creamy, about 30 seconds, stopping to scrape down bowl as needed. (If hummus is too thick, add a bit of water at a time until it is the right consistency.)
- 5
Transfer hummus to serving bowl. Cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.
Source: Christina Tremill
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