Basic Hummus

No cooking. Process everything until smooth and creamy, then refrigerate an hour before serving — the resting is what makes it taste like more than the sum of its parts.

Equipment

• Food processor or blender
• Medium mixing bowl
• Rubber spatula

Ingredients

chickpeas, rinsed and drained

15 oz (1 can)

water

5 tbsp

tahini, well stirred

¼ cup

lemon juice

3 tbsp

olive oil, extra virgin

1½ tbsp

garlic, minced

1 large clove

salt

½ tsp

pepper

½ tsp

cumin

⅛ tsp

cayenne pepper

⅛ tsp

parsley, fresh, minced

1 tbsp

Instructions

1. Rinse and drain the chickpeas. Peel and mince the garlic.

2. Process the chickpeas, water, tahini, lemon juice, olive oil, garlic, salt, cumin, and cayenne pepper until smooth and creamy.

3. Cover and refrigerate for 1 hour to meld the flavors.

4. Season with salt and pepper to taste, and sprinkle with parsley.

Notes

The best brands of canned chickpeas are Pastene and Goya.