Hummus with Variations

I have made this many times and finally decided to add the couple of changes I always make. Making this in my blender I have to scrape down the sides a lot.  I usually end up adding more water too.

 

Classic Hummus

Yield: Makes about 2 cups

This is best when used within 5 days of making it.

Ingredients

• 3 tablespoons juice from 1 to 2 lemons
• 1/4 cup water
• 6 tablespoons tahini, stirred well -I find this at Day's in the Foreign Food Section
• 2 tablespoons extra-virgin olive oil, plus extra for drizzling
• 1 (14-ounce) can chickpeas, drained and rinsed
• 1 small garlic clove, minced or pressed through garlic press (about 1/2 teaspoon)
• 1/2 teaspoon table salt
• 1/4 teaspoon ground cumin
• Pinch cayenne
• 1 tablespoon minced fresh cilantro or parsley leaves

Directions

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.
 
Process chickpeas, garlic, salt, cumin, and cayenne in blender until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice-water mixture in 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, scraping down bowl as needed.
 
Transfer hummus to serving bowl, sprinkle reserved chickpeas (if using) and cilantro over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes.

Roasted Red Pepper variation: Omit cumin and reduce water to 2 Tbsp. Process chick peas with 1/4 cup roasted red peppers that have been rinsed and dried. Then follow the above directions.

Sun-dried Tomato variation: Same as red pepper version but substitute 1/4 cup sun-dried tomatoes for roasted red peppers.





Recipe Source: slightly altered from Mel's Kitchen Cafe