Based on a recipe from Cook's Illustrated, Matthew Herron, May & June 2008, p 19.
- 6 tablespoons tahini stirred well ( Joyva or Krinos are best)
- 2 tablespoons extra-virgin olive oil plus extra for drizzling
- 14 ounces canned chickpeas drained and rinsed (Pastene or Goya are best)
- 1/2 teaspoon garlic minced, 1 average clove
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- pinch cayenne
- 3 tablespoons lemon juice 1 to 2 lemons
- 1/4 cup water
- 1 tablespoon minced fresh cilantro or parsley leaves
- Add all ingredients except cilantro or parsley to a food processor and process until fully ground and smooth, scraping down sides of bowl periodically.
- Transfer hummus to serving bowl, sprinkle with cilantro or parsley, cover tightly and allow to sit at least 30 minutes so flavors meld. Before serving drizzle with some olive oil.
Serving ideas: Use as a dip for raw vegetables, tortilla chips or chips with sesame seeds, and pita bread. Use to make a vegetarian wrap with vegetables. To prepare using dried chickpeas, place 1/2 cup rinsed chickpeas in large bowl and cover with 1 quart of water. Soak overnight. Drain. In large saucepan over high heat, add chickpeas, 1/8 teaspoon baking soda, and 1 quart water. Bring to a boil then reduce heat to low and simmer gently, stirring occasionally, until chickpeas are tender, about 1 hour. Reserve 1/4 cup cooking water then drain and cool. Continue with recipe for Hummus, using cooking water in place of tap water.