Hummus

So yummy homemade. Just beware of too much garlic, this is one recipe where more garlic is not better and we love garlic. I found the tahini at Whole Foods and I think it was near the baby food. I found this recipe over on Annie's Eats Blog and she found it in Cook's Illustrated.

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 (about ½ tsp.)

½ tsp. table salt

¼ tsp. ground cumin

pinch of cayenne pepper

1 tbsp. minced fresh cilantro or parsley

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 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.