For this hummus recipe, you can adjust the amount of garlic to suit your taste. I like to use 3 large cloves or 4 smaller cloves. The addition of cumin adds a flavorful touch.
Serve with Pan-Grilled Pita Wedges, pita chips, and/or fresh veggies for dipping. I also like to roast some extra garlic cloves to serve along with it, as shown in the photo above. The roasted garlic cloves easily pop out of their skins for a delightful, sweet condiment.
RECIPE:
2 or 3 cloves roasted garlic
1 can (15.5 ounces) chickpeas, drained, reserving the chickpea liquid
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons tahini
1 tablespoon extra-virgin olive oil
1/4 teaspoon ground cumin
1/4 teaspoon salt
Put all ingredients in a blender or food processor, including 2 tablespoons of the chickpea liquid. Puree until fairly smooth. If too thick, add more chickpea liquid, 1 tablespoon at a time.
Serve at room temperature or lightly chilled.
-- 8 appetizer servings
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