Fabulous Hummus

from Israeli Soul

1 garlic clove

Juice of 1 lemon (about 2 tablespoons)

2 cups tahini sesame paste

1-2 teaspoons salt, or to taste

½ – 1 teaspoon ground cumin, or to taste

1 to 1 ½ cup ice water

2 (15-ounce) cans chickpeas, drained and rinsed

  1. Cut off half of the garlic clove, and drop it into a food processor, and briefly chop
  2. Add the lemon juice into the food processor, then the tahini, 1 teaspoon of salt, and the cumin. Process for 1 minute, or until the mixture looks like peanut butter
  3. Stream in the ice water, a little at a time, with the motor running. Process just until the mixture is smooth and creamy and lightens to the color of dry sand (it will look ugly and clumpy before it smooths out
  4. Add the chickpeas to the mixture and process for about 3 minutes, scraping the sides of the bowl a few times, until the chickpeas are completely blended and the hummus is smooth and uniform in color

Makes approximately 1 quart (4 cups)

Note: When storing in the fridge, press plastic wrap onto the surface of the hummus to keep it from forming a skin. Refrigerate any leftovers and return to room temperature to serve