This is a large batch recipe — on purpose. I like to divide the hummus into several portions and stir in other ingredients, such as chopped roasted red peppers, caramelized onions, or chopped Kalamata olives. Hummus also makes a great filling for a vegetarian sandwich layered with sprouts, cucumber, and tomato.
3-4 large cloves garlic, minced
1/2 cup fresh lemon juice
1 cup sesame tahini paste
1 cup hot water
6 cups canned chick peas, rinsed drained
3 tablespoons cumin
1 teaspoon cayenne
salt to taste
3 tablespoons fruity olive oil
Place the garlic, lemon juice, and tahini in a food processor fitted with a steel blade. Process to a smooth paste. Add the chickpeas and process. With machine running add the hot water until your get a smooth mixuture which is almost fluffy. Season with cumin, cayenne, and salt to taste.
Garnish with lemon slices, chopped Kalamata olives and mint or pasley sprigs.
YIELD: Makes about 6 cups.
SOURCE: Chef Juliette Wilcox