Hummus
I had people over yesterday, and one of the things I provided to eat was hummus. In general, I think it’s a great party food because almost everyone likes it (and I don’t think I want anyone who doesn’t like it at my place!), it’s healthy, and it’s actually pretty easy to make. Here is the recipe I used, which I think I grabbed from Cook’s Illustrated, but I am too lazy to go look that up, and I already had it pasted in to my email for some reason.
Note: this can easily be doubled
Restaurant Style Hummus
3 tablespoons juice from 1 to 2 lemons
1/4 cup water
6 tablespoons tahini stirred well
2 tablespoons extra-virgin olive oil
plus extra for drizzling
1 (14 ounce) can chickpeas, drained or rinsed
1 small garlic clove, minced or pressed (about 1/2 teaspoon)
1/2 teaspoon table salt
1/4 teaspoon ground cumin
pinch cayenne
1 tablespoon minced fresh cilantro or parsley leaves
- Combine lemon juice and water in small bowl or measuring cup. Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup. Set aside 2 tablespoons chickpeas for garnish.
- Process remaining chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running add lemon juice-water mixture in a steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds. Scrape down bowl as needed.
- Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro/parsley over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.