Photo Courtesy of Peter Soucy
Hummus is incredibly easy to make, yet tastes so complex. I am not a huge fan of tahini, so I left it out of this recipe. Instead, I use olive oil to make this hummus creamy. This hummus is life changing. My friend was just about to swear off hummus when I made this, and now he wants to eat hummus every day.
Ingredients:
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1 can of chickpeas, drained
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2 cloves of garlic, smashed
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1/2 teaspoon cumin
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Juice of 1/4 of a lemon
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Salt & pepper
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Olive oil
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Cayenne pepper
Instructions:
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Put the chickpeas, garlic, cumin, lemon juice, salt and pepper in a food processor and puree (you can also mash it by hand but it will take a long time and will not be very smooth).
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Slowly add about 1/4 cup of olive oil while pureeing to emulsify the mixture. The mixture might get stuck to the sides at first. Just use a spatula to scrape them down.
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When the mixture is creamy, taste it and adjust the seasoning to taste accordingly. Then smear the hummus across a plate.
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Top it with more good quality olive oil and a sprinkle of cayenne pepper and enjoy with warm pita or vegetables.
