Garlic Hummus

This was also part of my Greek pizza night and I thought it was fabulous. I couldn't believe how easy it was to make fresh hummus. You can also experiment with this to get different types of hummus. I would give it an 8.

Restaurant-Style Hummus

Ingredients:

3 tbsp. juice from 1-2 lemons

¼ cup water

6 tbsp. tahini, stirred well

2 tbsp. extra virgin olive oil, plus extra for drizzling

1 (14 oz.) can chickpeas, drained and rinsed

1 small garlic clove, minced or pressed through garlic press (about ½ tsp.)

½ tsp. table salt

¼ tsp. ground cumin

pinch of cayenne pepper

1 tbsp. minced fresh cilantro or parsley

Directions:

Combine lemon juice and water in a small bowl or measuring cup.  Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup.  Set aside 2 tablespoons chickpeas for garnish.

Process remaining chickpeas, garlic, salt, cumin and cayenne in food processor 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 food tube.  Scrape down bowl and continue to process for 1 minute.  With machine running, add oil-tahini mixture in steady stream through food 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 and cilantro over surface, cover with plastic wrap and let stand until flavors meld, at least 30 minutes.  Drizzle with olive oil and serve.