This is my wife’s time-honoured recipe for Hummus dip. Delicious served with pita bread (fresh or toasted) or with vegetables.
Stuff you need:
- food processor or similar device (or a blender)
- 1 can (19oz/540mL) of chickpeas, drained
- 4Tbsp/50mL fresh lemon juice
- 6 cloves of garlic, peeled
- 1/4Cup/50mL sesame tahini (usually in the foreign food section of your supermarket)
- 2Tbsp/25mL olive or canola oil
- 2Tbsp/25mL water
- 1Tbsp/15mL cumin
- 1Tsp/5mL salt
The method:
Chop the garlic fine in the processor.
Add chickpeas, lemon juice, tahini, oil, water, cumin and salt and process until smooth.
Taste and make changes as you see fit.
Yield:
a little less than 2 cups.
