Hummus

1. 1

   Soak for 8 hours or overnight: 3/4 cup dried chickpeas.

2. 2

   Drain and cook in plenty of water until quite tender, 1 to 2 hours.

3. 3

   Drain the cooked beans, reserving 1/4 cup of the cooking liquid.

4. 4

   Puree with a food mill or in a food processor or blender.

5. 5

   Stir in: 1/4 cup tahini (sesame seed paste), 1/4 cup fresh lemon juice, 2 garlic cloves, peeled and pounded to a puree, 1 tablespoon extra-virgin olive oil, Salt.

6. 6

   Mix until smooth, adding some of the cooking liquid if needed.

7. 7

   Stir in 1/4 teaspoon ground cumin and cayenne to taste.

8. 8

   Garnish with a drizzle of olive oil that has been mixed with ground cumin and cayenne.

9. 9

   For very smooth hummus, peel the chickpeas after theyre cooked.

* Per serving · 4 servings · Values may vary.

No additional tips available.