Hummus

½ cup
6 T

¾ cup
¼ cup

2 14-oz cans
2 clove
1 t
2 t

water
lemon juice

tahini
extra-virgin olive oil

chickpeas
garlic - minced
salt
smoked paprika

• Separately mix first two sets and set aside
  
• Drain and rinse the chickpeas
  
• Process scrape process 3rd set for a bit
  
• With processor running, slowly add water mixture and process for 1.5 minutes (scrape)
  
• With processor running, slowly add tahini mixture and process a bit longer
  
• Hummus will taste best if left in the fridge for at least 30 minutes.
  

• Variation: substitute ½ t cumin and a pinch of cayenne for the smoked paprika for a more traditional flavor
  
• Yield:  16 as a side dish, freezes well.  This is a double batch as presented.
  
• Source: Modified from Cook’s Illustrated
  

Category:  Middle Eastern                                                                                                                                      Modified 4/22/14