Sanck: Hummus

Hummus

from The New Best Recipe cookbook

Makes about 2 cups, serving 8-10

1 (15 oz) can of chickpeas, drained and rinsed

1 medium garlic clove, minced or pressed through a garlic press

3/4 teaspoon salt

Pinch cayenne pepper

3 tablespoons juice from 1 large lemon

1/4 cup tahini

1/4 cup extra-virgin olive oil

1/4 cup water

Process all the ingredients in a food processor until smooth, about 40 seconds. Transfer the hummus to a serving bowl, cover with plastic wrap and chill until the flavors meld, at least 30 minutes; serve cold. (The hummus can be refrigerated for up to 2 days.)

PERSONAL NOTE: My family LOVE this recipe. We dip all sorts of veggies. I cut them up and leave red peppers, carrots, mushrooms, peas, jicama, broccoli, tomatoes, etc ready for dipping...