3 tbsp lemon juice

1/4 cup water

6 tbsp tahini, stirred well

2 tbsp extra virgin olive oil or º cup green ripe olives

1 [14 oz] can chickpeas, drained and rinsed or 1 1/2 cups of home cooked chickpeas. Try adding cooked soybeans in place of some or all of the chickpeas.

1 garlic clove

1/2 tsp salt

1/4 tsp cumin

pinch of cayenne

1 tbsp cilantro or parsley, finely chopped

In a small bowl, combine lemon juice and water. Process chickpeas, garlic, salt, cumin, and cayenne together in a food processor for 15 seconds. Slowly add the lemon-water. Process for 1 minute. Add tahini. Scrape down sides, and process 15 seconds more. Chill hummus 30 minutes before serving. When serving,  sprinkle herbs over surface.


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