Humus 1 cn (15- to 16- ounce) chick peas (garbanzo beans), drained
3 Tablespoonss good-quality olive oil
1/4 c Tahini (pure sesame paste)(stir well before using)
2 Garlic cloves, chopped (up to 4)
2 tb Lemon juice, preferably fresh, about
2 tb Cold water (or more, if needed when using a blender) (up to 3)
Salt and freshly ground black pepper to taste
Put the chick peas, oil, tahini, garlic, lemon juice, and water into a food
processor (fitted with a steel blade) or a blender. Process until smooth,
scaping down the sides of the container a few times. (With a blender, it
may be necessary to add 1 to 2 tablespoons more water to avoid clogging the
blades.) Add the seaonings to taste.
Spoon the humus into a small serving dish and refrigerate for several
hours. Take out and bring to room temperature. Sprinkle a few drops of
olive oil on top before serving. Accompany the humus with pita bread
triangles.
Humus printer friendly version located here.
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