How to make it

  • Reserving 1/4 cup liquid, rinse and drain 2 cans chickpeas. Place chickpeas and reserved liquid in a food processor. Add 1/3 cup fresh lemon juice, olive oil and the tahini, well stirred, 2 garlic cloves, chopped, 1/8 teaspoon cayenne pepper, and 1 1/4 teaspoons coarse salt. Process until smooth. To store, refrigerate in an airtight container up to 1 week.
  • Serve with pita bread, crackers or fresh veggies.....

Reviews & Comments 2

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  • knoxcop 15 years ago
    I love hummus more than breathing! I like this recipe, but I would add about double or more of the tahini paste into mine...just a personal preference!! Great one!--Kn0x--
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    " It was excellent "
    theiris ate it and said...
    Love the recipe, but really we could just drive to Al Shallal....see cousin Dave Inkster road by Cherry hill
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