From the moment I tasted hummus at the Mediterranean Cafe just off the campus at LSU, I was hooked. Although, as I mentioned before, I didn’t make it myself until a few years ago, when I was able to find tahini in the local stores. I love hummus heavily laden with lemon and garlic, but the recipe is easily adjusted, as hummus is wonderfully versatile. If you’re not overly enthusiastic about garlic or lemon, you can certainly add less. Adjust the recipe to your own tastes – remember, there are no hummus police. I served this with freshly baked flatbread.
1 can chickpeas, drained and rinsed
1/4 cup tahini
6 cloves garlic
1/2 teaspoon salt
Juice of 2 large lemons
1/4 cup water
2 tablespoons extra virgin olive oil
Lemon slice, for garnish
Paprika, for garnish
In the bowl of the food processor, add the chickpeas, tahini, garlic cloves, lemon juice, water, and salt. Process for 60-90 seconds. In a slow stream, pour the extra virgin olive oil through the feeder tube, and process until creamy. Spoon into a bowl, sprinkle on paprika, if using, and garnish with lemon slice. Serve with flatbread, pita chips, and/or fresh vegetables.