Kathy McClure’s Hummus
Photo by Kathy McClure
July, Issue 1, 2015
- One 15-ounce can chickpeas
- 1/4 cup lemon juice
- 1/4 cup tahini
- Half of a large garlic clove, minced
- 2 tbsps. olive oil, plus more for serving
- 1/2 tsp. salt, to taste
- 1/2 tsp. ground cumin
- 2 to 3 tbsps. water
- Dash of ground paprika for serving
- In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute.
- Scrape sides and bottom of bowl then process for 30 seconds more.
- Add the olive oil, minced garlic, cumin and salt to the tahini and lemon juice mixture.
- Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.
- Open the can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute.
- Scrape sides and bottom of bowl; add remaining chickpeas and process for 1 to 2 minutes or until thick and smooth. If the hummus is too thick or still has tiny bits of chickpea, add 2 to 3 tablespoons of water with the food processor on low until the consistency is right.
- Using a spatula, scrape the hummus into a bowl then drizzle olive oil on top and sprinkle with paprika. Store hummus in an airtight container and refrigerate up to one week.
For additional flavour: Add roasted sweet peppers, or Scotch bonnet pepper sauce, or roasted garlic and blend for 30 seconds more in food processor.
My favourite is to serve with garlic naan, but it works great also with a variety of breads and crackers or with crudités.
-By Kathy McClure
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