Hummus is a classic Middle Eastern puree of chickpeas and sesame paste (tahini). Making it yourself is much better than the prepared hummus from the grocery store. And you can easily double this recipe for a bigger batch. I use a food processor, but you can easily make this dip with a blender instead. Serve with pita bread, chips, or veggies.
2 tablespoons lemon juice
¼ cup water
3 tablespoons tahini, stirred well
2 tablespoons 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 teaspoon salt
¼ teaspoon ground cumin
pinch of cayenne pepper
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.
Process remaining chickpeas, garlic, salt, cumin and cayenne in food processor or 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 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.
Store hummus in the refrigerator. Before serving, drizzle with olive oil. You can also sprinkle paprika on top or garnish with chopped parsley to make it more colorful.