Hummus

for carrot dipping!

Ingredients:

• 3 tbsp. juice from 1-2 lemons
• ¼ cup water (or reserve liquid from chickpeas)
  
• 6 tbsp. tahini, stirred well
• 2 tbsp. extra virgin olive oil, plus extra for drizzling
• 1 (14 oz.) can chickpeas, drained and rinsed
• 1 small garlic clove, minced or pressed through garlic press (about ½ tsp.)
• ½ tsp. table salt
• ¼ tsp. ground cumin
• pinch of cayenne pepper
• 1 tbsp. minced fresh cilantro or parsley

Directions:

1. Combine lemon juice and water in a small bowl or measuring cup.
   
2. Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup.
   
3. Set aside 2 tablespoons chickpeas for garnish.
4. Process remaining chickpeas, garlic, salt, cumin and cayenne in food processor until almost fully ground.
   
5. With machine running, add lemon juice-water mixture.
   
6. With machine running, add oil-tahini mixture.
   
7. Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro over surface, cover with plastic wrap and let stand until flavors meld, at least 30 minutes.
   
8. Drizzle with olive oil and serve.

I definitely used more cumin than this recipe calls for. I also used a stick blender rather than pulling out the food processor.