Lebanese Grandma'S Hummus

1. 1

   First in the food processor: Garlic and Onion (half or quarter these first if you'd like to make it faster / easier with your machine).

2. 2

   Pour in a healthy dose of olive oil (approx 1/4 to 1/2 cup at first), Then add some white wine vinegar (approx 1/4 to 1/2 cup at first).

3. 3

   Squeeze your large lemon and pour in juice and pulp (minus seeds of course)

4. 4

   Add 3 teaspoons of sea salt (can be heaping if you like salty).

5. 5

   Next drizzle in some tahini. Make sure your jar is well mixed first before doing this of course. Be conservative initially, maybe 2-3 tablespoons -- you can always add more later if you feel the taste is too subtle. Personally I find that too much tahini can end up dominating the flavor of the hummus, so I try not to use too much.

6. 6

   Add 2-3 sprinklings of fine ground cayenne pepper if you like it a little spicy. If you don't, just leave this out. 2-3 sprinkles won't be too bad.

7. 7

   Replace the top on the Food processor now and liquify the contents.

8. 8

   Open three 15 OZ cans of Chickpeas, or equivalent of cooked chickpeas, drain out the water and dump inside your processor.

9. 9

   Run the food processor some more, adding splashes of additional olive oil and white wine vinegar as needed for taste and a more creamy consistency. Same goes for tahini if you like that taste more emphasized.

* Per serving · 4 servings · Values may vary.

No additional tips available.