Mmmmm, this was very tasty! This was also a snap to prepare. When I first tasted it right out of the food processor, I was a little disappointed, but surprisingly, the instructions to let it stand to allow the flavors to blend were right on. This makes about 2 cups, and can be refrigerated for up to 5 days after making.
3 tablespoons juice from 1 to 2 lemons 1/4 cup water 6 tablespoons tahini , stirred well 2 tablespoons extra-virgin olive oil , plus extra for drizzling 1 (14-ounce) can chickpeas , drained and rinsed 1 small garlic clove , minced or pressed through garlic press (about 1/2 teaspoon) 1/2 teaspoon table salt 1/4 teaspoon ground cumin Pinch cayenne 1 tablespoon minced fresh cilantro or parsley leaves
1. Combine lemon juice and water in small bowl or measuring cup. Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup. Set aside 2 tablespoons chickpeas for garnish.
2. 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 feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
3. 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.
By lazy I mean BUSY. I work long hours so cooking during the week is not an option. Luckily, my husband is completely cool with this and sustains himself on yogurt, protein shakes, and peanut butter sandwiches during the week. I love to cook on weekends. Most dishes are simple, but I LOVE trying new recipes!