Sunday, March 2, 2008

Ricardo's Hummus

1 19-oz can of garbanzo beans (chickpeas), drained and rinsed
1/2 cup water
2 garlic cloves, minced
1/2 cup of tahini (I used 1/3 cup)
2 freshly squeezed lemons
olive oil (to taste, optional)
1/2 teaspoon of salt
cumin to taste (I used 1/2 tsp)

In a food processor, combine the garbanzo beans, tahini, cumin, lemon juice, 1/2 cup water, and olive oil (if using). Process until smooth.

Serve with crackers, raw dip vegetables such as carrots or celery, or with pita bread. You can cut the pita bread into thin triangles, brush with olive oil and toast for 10 minutes in a 400°F oven to make pita chips with which to serve the hummus. (I add zaatar to the pita chips)