• Currently 4/5

-makes about 2 cups-
Blended from about three different recipes

2 cups cooked chickpeas (15-oz can drained)
1/4 cup tahini
1/4 cup chickpea cooking liquid or water
1/4 cup fresh lemon juice
2 garlic cloves, peeled and mashed
2 tablespoon olive oil
1/2 tsp  salt
1/2 tsp ground cumin
A drop or two of hot sauce, or a little cayenne

1. Purée the chickpeas in a food mill, food processor, or blender. Stir in the tahini, lemon juice, garlic, olive oil, and salt and mix until smooth. Add some cooking liquid or water to smooth it out if necessary. If you like, stir in the cumin and cayenne.
To use dried chickpeas, 3/4 cup dry yields about 2 cups cooked.  Cover with a lot of water, and boil for 2 minutes.  Let sit at least an hour, but up to overnight.  Drain, rinse, and cover with water again.  Cook for half an hour.  Drain, reserving liquid, and cool before making hummus.  Use some of the cooking liquid to puree the peas.


Member since Sep 2007

More recipes like this one...