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Tuesday, February 23, 2010
1 15-16 oz can chick peas, drained (save at least 1/4 cup of liquid for recipe)
1/4 c. tahini sesame paste (be sure to mix first)
3 small cloves or 1 large clove of garlic, pressed through a garlic press
2-3 Tbsp. freshly squeezed lemon juice (half of one large lemon)
1/4 c. olive oil
1 tsp. kosher salt
1 tsp. ground cumin
1/4 tsp. cayene pepper (add more if you like it more spicy)
1-2 tsp. honey (start small and add more)
liquid from draining chick peas (start small and add more as needed)
Combine all the ingredients except olive oil and chick pea liquid into a food processor. Process until smooth. Add olive oil slowly while the food processor is running. Scrape down sides taste to see if more honey is needed and adjust spices. Add enough chick pea liquid to make it smooth but not runny.
Transfer to a glass bowl, cover, and refrigerate to allow flavors to blend and consistency to firm up a bit. Eat with homemade pita chips or pita bread.
If desired, before serving, make an indentation in the hummus and fill with olive oil. Garnish with chopped flat-leaf parsley.
Cut 3 pieces of pita bread (WW and White both work) into 1/8 pieces. If they are thick, separate, but otherwise leave them together. Place on a foil-lined baking sheet so that they are not stacked. Brush lightly with olive oil on one side, turn over and brush on the other side. Sprinkle with granulated garlic and kosher salt on side that is facing up. Bake at 400 degrees for about 10 minutes. Watch closely or they will burn. Turn over after 6 minutes if top is browning and bottom is not. Serve warm with the hummus.