Hummus with Tahini Recipe
16 oz. garbanzo beans
1/4 cup of the water from a
can of chickpeas
3 to 5 tbsp. lemon juice
One and a half tbsp. tahini
2 cloves crushed garlic
1/2 tsp. salt or to taste
2 tbsp. olive oil
Drain the chickpeas and then set aside the water that has been collected from the can.
Mix all the remaining ingredients in Super Chopper.
Add the liquid from the chickpea can and blend the mixture with 4 bursts of 3 seconds each or until the mixture is smooth and thoroughly mixed.
Remove the mixture in a large serving bowl and then create a sort of well in the center of the Hummus mixture.
Add about 1 or 2 tablespoons of olive oil in this well and garnish with a bit of parsley.
Serve with toasted or warm pita bread or cover the hum mus and refrigerate.
If you want your hummus spicy, then add a single sliced red chili or a bit of cayenne pepper.
Hummus can be kept refrigerated for up to 3 days and then can be kept in the freezer for a month. If it appears to be dry, then add a little bit of olive oil.