Famous Hummus
By: The Crabby Cook
Published: Monday, May 16, 2011 - 2:04pm

Ingredients




15 ounce cans chickpeas, drained and rinsed
1/4 cup tahini (sesame paste)
1/4 cup olive oil
1 Juice of lemon
2 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon salt (or to taste)
1/4 teaspoon freshly ground black pepper

Preparation

1 Place all the ingredients in a food processor. Add 3 tablespoons of water. Process the hummus until it is smooth. Place the hummus in a bowl, cover with plastic wrap and refrigerate it for at lest an hour to let the flavors blend. Allow it to return to room temperature before serving. 2 Hummus will keep in the refrigerator for up to 5 days.

About


When my daughter Nora was in high school she told me I had become famous for making tasty hummus. I was honored, although I’d never hoped or imagined I’d become well known for throwing chickpeas into the Cuisinart. 
Nora was always such a picky eater that it was tough to come up with any kind of variety when I packed her lunches for school. By junior year, we pretty much got down to turkey sandwiches (on a baguette only, NO lettuce) or hummus with pita. When it was a hummus day, she shared it with her friends, building my reputation as an expert bean-crusher. 
This hummus is so likeable that you can give it to anybody—vegetarians, pescatarians, libertarians, librarians—and they will eat it and you, too, will become famous.