Hummus

Lately I have been kind of obsessed with Hummus. Same with my co-worker Heather. Sometimes, we will go down to the cafe at work... JUST to get the chips and hummus. It is not always there, and usually when its not I say oh well and leave or grab something else. Not lately. Heather and I will go down there and if its not out then we ask for it. Usually they have either made a fresh batch or they just need to scoop up more and put it out.
Because we have been on this hummus kick, Heather thought we should bring in fruit, chips & hummus today for work. Everyone else just bought stuff, but I decided I wanted to try making it. Why not? I like it enough that I should know how to make it. So I did... and I think it turned out pretty good. Once you know how to make it, you can experiment with flavors. This time, I just made plane.
*Side Note* It says that you need a food processor, which it probably would turn out better it you do BUT I don't have one. I just made it in my blender and it still turned out great. Just sayin.

Hummus


3 tbsp juice from 1-2 lemons
1/4 cup water
6 tbsp tahini, stirred well (aka sesame butter) *I had to find this at a health food store*
2 tbsp extra virgin olive oil, plus extra for drizzling
1 (14oz) can chickpeas, drained and rinsed (aka Garbanzo Beans)
1 small garlic clove, minced or pressed through garlic press (about 1/2 tsp)
1/2 tsp table salt
1/4 tsp ground cumin
pinch of cayenne pepper
1 tbsp minced fresh cilantro or parsley

Directions:
Combine lemon juice and water in a small bowl. Whisk together tahini and 2 tbsp oil in second small bowl. Set aside 2 tbsp 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.

Yum! Hooray for Hummus day at work! Happy Friday!