Lemony hummus with cumin

By Fresh2

Ingredients

• 1/3 cup plus 1 Tbls extra-virgin olive oil
• 4 large cloves garlic, thinly sliced
• 2 tsp ground cumin
• 2 15.5 oz cans chickpeas, drained and rinsed
• 3 Tbls tahini
• 3 Tbls fresh lemon juice; more to taste
• 1 Tbls soy sauce
• Kosher salt

Details

Servings 3
Adapted from finecooking.com

Preparation

Step 1

In a small saucepan, combine 1/3 cup of the oil with the garlic and cumin. Set over medium,-low heat and cook until the garlic softens, about 3 minutes from when you can hear the garlic bubbling quickly. Don't let the garlic brown. Take the pan off the heat and let cool completely.

Put the chickpeas,. tahini, lemon juice, soy sauce, and 1/2 tsp salt in a food processor. Use a fork to fish the softened garlic ouyt of the oil and transfer it to the processor. (Reserve the oil). Turn the machine on, let it run for about 20 seconds, and then start slowly pouring the garlic - cumin oil through the machine's feed tube. Be sure to scrape the pan with a rubber spatula to get all of the cumin and oil. Pour 1/4 cup cool water down the tube. Stop the machine and scrape the sides of the bowl, and continue processing until the hummus is creamy and almost smooth. Season to taste with more salt and lemon juice, if you like.

For best results, let the hummus sit at room temperature for an hour or two before serving. Or better yet, make a day ahead, refrigerate and return it to room temperature, and adjust the seasonings before serving. To serve, spread the hummus in a shallow dish and drizzle with the remaining 1 Tbls oil. Will keep 1 week in refrigerator.