Hummus

Prep Time: 5 minutes
Yield: 2 cups

Ingredients:

¼ cup (60 mL) tahini (roasted)
¼ cup (60 mL) freshly squeezed lemon juice

2-3 cloves of garlic, minced
½ teaspoon (2.5 mL) ground cumin
1 teaspoon (5 mL) Kosher or sea salt
1 can (540 mL/19 fl oz) chickpeas (garbanzo beans), drained and rinsed
2-3 tablespoons (30-45 mL) water

2 tablespoons (30 mL) olive oil

Garnish:  Extra olive oil, some cayenne, or smoked paprika;  some chopped fresh cilantro or parsley

Method:

1. In a food processor bowl, place the tahini and fresh lemon juice. Process until thick and creamy and pale in colour – about 1 minute.
2. Add garlic, cumin, and salt. Process 30 seconds, or until well mixed.
3. Add chickpeas and pulse to gently process until mixture is smooth and thick … or to the consistency you prefer. Add some water if necessary.
4. Place hummus in a bowl. Stir in olive oil. Adjust seasonings to taste.
5. Garnish as desired – drizzle with a little olive oil;  a pinch of cayenne or smoked paprika;  and a colourful splash of chopped fresh cilantro or flat-leaf parsley.

*Cooking Garbanzo Beans

Place 1 cup of dried garbanzo beans in a large bowl. Cover with 4-6 cups of cold water and soak overnight (8-24 hours) in the refrigerator.
The next day, drain the beans. Place the beans in a large Dutch oven or soup pot with ½ teaspoon of baking soda and 4 cups of cold water. Bring to a boil. Reduce heat to low, and simmer gently (stirring occasionally) until the beans are tender (at least one hour). Reserve ½ cup of the cooking water. Drain beans and soak in a big bowl of cold water. Stir the beans up gently with your hands. If any skins rise to the top remove them with a slotted spoon.  Beans are now ready for Hummus.   Use the reserved cooking water if the Hummus is too thick.