Creamy Hummus

1. 1

   In food processor combine chickpeas, tahini, lemon peel, lemon juice, garlic, salt, and the 1/8 teaspoon cayenne pepper. Cover and process until smooth, adding enough water to reach desired consistency. Spoon into a serving bowl.

2. 2

   Refrigerate up to 48 hours. To serve, top with tomatoes and/or chives, a drizzle of olive oil, and a dash of additional cayenne pepper. Serve with dippers.

3. 3

   Makes 12 to 16 servings (1-3/4 cups total)

* Per serving · 4 servings · Values may vary.

No additional tips available.