Hummus

Tangy, and great as a spread or dip

• Ready In: 15 mins
• Serves: 8-12

Ingredients

• 15  ounces chickpeas, drained and rinsed in cold water
• 3  medium garlic cloves, pressed through a garlic press (or minced)
• 3⁄4 teaspoon table salt
• 1  pinch cayenne pepper or 1  pinch cumin
• 3  tablespoons lemon juice, from 1 large lemon
• 1⁄4 cup tahini
• 1⁄4 cup  virgin olive oil
• 1⁄4 cup water or 1⁄4 cup  chickpea liquid
• 1⁄4 cup parsley

Directions

1. put oil and garlic in a cold pan and turn on medium.
2. when bubbles start to form, turn of heat and set off burner for 5 minutes.
3. Process the rest of the ingredients in a food processor until smooth, about 40 seconds.
4. With processor running slowly drizzle oil garlic mixture.
5. Transfer the hummus to a serving bowl, cover with plastic wrap, and chill until the flavors meld, at least 30 minutes; serve cold.
6. (The hummus can be refrigerated for up to 2 days.).