Hummus

I was so scared to make hummus for the longest time because of how finicky the recipe could be. But then Holly said she wanted to try it for our dinner we were cooking together, so I figured now was the time! I then of course turned to Katie in all her Lebanese wisdom to help me!

I used her recipe exactly, using the two cloves of garlic. This was REALLY good and not too tough to figure out. You will know when it's the right consistency for you and it takes no more than a few minutes to make!

Note: Holly went shopping for these ingredients and she found the tahini by the peanut butter!

Hummus

from Good Things Catered

Makes about 2 cups

1 12-ounce can chick peas

1-2 large cloves garlic

2 tablespoons extra virgin olive oil

2+ teaspoons tahini (sesame paste)

juice of 1 lemon

1/4 teaspoon salt

Drain water from the can of chick peas into a small bowl and reserve.

In a food processor (or blender), mix together the chick peas with the remaining rest of the ingredients, being careful to add second half of lemon juice and tahini slowly, stopping to taste.

Slowly add some of the reserved liquid from beans and a bit of water for correct consistency,(about 1-2 minutes) until a smooth, slightly fluid paste is formed.

Refrigerate for at least 30 mins before serving. This changes the taste of the hummus by allowing the flavors to form.

Note: to dress the hummus up for the table, the traditional way of serving is on a plate, with an extra drizzle of olive oil on top and a sprinkle of paprika and chopped parsley.