Hummus

By boscobojo

Ingredients

• 3/4 cup dried chickpeas (Soak for 8 hours or overnight)
• 1/4 cup tahini (sesame seed paste)
• 1/4 cup fresh lemon juice
• 2 garlic cloves, peeled, and pounded to a puree
• 1 TBL. olive oil
• salt

Preparation

Step 1

Drain and cook in plenty of water until quite tender, 1 to 2 hours. Drain the cooked beans, reserving 1/4 cup of the cooking liquid. Puree with a food mill or in a food processor.

Stir in the: tahini, lemon juice, garlic, oil, and salt.

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

Variations: Stir in 1/4 tsp. ground cumin and cayenne to taste.

Garnish with a drizzle of olive oil.