Hummus Dip
(adapted from Dave Lieberman)
1 (15 ounce) can chickpeas, drained, 1/4 cup liquid reserved
1/8 cup extra-virgin olive oil
1/2 lemon, juiced
1 tablespoon roughly chopped fresh parsley leaves
1 clove garlic, peeled
1/2 teaspoon salt
1/2 to 1 teaspoon cumin, depending on your taste
12 grinds black pepper
In a food processor or blender, combine all the ingredients. Blend on low speed until smooth, scraping down the sides as needed. If the mixture seems too dry, drizzle in water or olive oil until it reaches the desired consistency. This dip tastes best at room temperature.
(makes about 1 cup)
0 comments:
Post a Comment