Hummus (Chickpea Dip)
|Canned chickpeas||19 Ounce, rinsed and drained (1 can)|
|Fresh lemon juice||1⁄2 Cup (8 tbs)|
|Tahini||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Vegetable oil||1 Teaspoon (acceptable)|
|Ground cumin||1⁄2 Teaspoon (to taste)|
|Cayenne pepper||1⁄8 Teaspoon (optional)|
|Black pepper||To Taste|
|Salt||1⁄4 Teaspoon (optional)|
|Water||1⁄4 Cup (4 tbs)|
|Finely chopped fresh parsley||1⁄2 Cup (8 tbs)|
In a blender or a food processor fitted with a metal blade, combine chickpeas, lemon juice, tahini, garlic, oil, cumin, cayenne, pepper, salt and water.
Blend, scraping sides occasionally.
If mixture is too thick, add more water, a few drops at a time.
The mixture should be a smooth paste.
Stir in parsley.