Description

This makes a very creamy hummus, a lighter and not too oily consistency.

Ingredients

14 ounces chickpeas, rinsed and drained
1 garlic clove (minced or pressed through garlic press 1/2 teaspoon)
1/2 teaspoon salt
1/4 teaspoon ground cumin
1 pinch cayenne pepper

3 tablespoons lemon juice (1 to 2 lemons)
1/3 cup water

6 tablespoons tahini
2 tablespoons extra virgin olive oil, plus extra for drizzling

1 tablespoon fresh cilantro or 1 tablespoon fresh parsley leaves, minced

Directions

Process chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds.

Add lemon juice-water mixture into processor and mix for 1 minute.

Add oil and tahini, process until hummus is smooth and creamy (about 15 seconds, scraping down bowl as needed).

Transfer hummus to serving bowl and sprinkle with cilantro over surface.

Cover with plastic wrap and let stand until flavors meld, at least 30 minutes.

Drizzle with olive oil and serve.