Hummus June 2, 2016 by Jill Foucre Leave a Comment Hummus 2016-06-02 15:14:39 Print Ingredients 2 cups cooked skinless chickpeas, cooking liquid reserved ½ cup tahini (well-stirred before measuring) ½-1 cup chickpea cooking liquid, as needed, or cold water 1 garlic clove, minced ½ t. kosher salt juice of 1 lemon Instructions In a food processor or blender, puree the chickpeas and garlic until a thick paste forms (the paste will ball up a bit). With the machine running slowly add the tahini, ½ t. salt, and the lemon juice. Then slowly add the cooled cup of cooking water or cold tap water (use water if your chickpeas are canned) until the hummus is very smooth and light, holding back on a little water and tasting the hummus as you go; you may not need all of it. Taste and add more salt and lemon if needed. Place the hummus in a bowl, cover, and refrigerate for up to a week. Bring the hummus back to room temperature for about 30 minutes before serving, reviving it with a bit more lemon juice if needed. By Maureen Abood Adapted from Rose Water & Orange Blossoms Adapted from Rose Water & Orange Blossoms Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/