April 14, 2010

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Makes 1 1/2 cups

3 tablespoons olive oil
2 cloves garlic, chopped
1 can (15.5 ounces) chickpeas, drained
1 teaspoon tahini
1/2 teaspoon ground cumin
3 tablespoons vegetable oil
1 tablespoon lemon juice
Salt and black pepper, to taste
4 tablespoons water, or more to taste
Crushed red pepper (for sprinkling)

1. In a small skillet, heat the olive oil over medium-low heat. Add the garlic and cook, stirring often, 4 to 5 minutes or until it softens but does not brown. Remove from the heat and cool slightly.

2. In a food processor, combine the garlic, chickpeas, tahini, cumin, vegetable oil, lemon juice, salt, black pepper, and 2 tablespoons of the water. Work the mixture until it forms a puree. Add more water, 1 tablespoon at a time, to thin the hummus until it’s creamy and light. Taste for seasoning and add more salt and black pepper, if you like.

3. Spoon the hummus into a bowl and sprinkle with crushed red pepper.

Adapted from 606 Congress