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.