Hummus

Ingredients

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  400g

• Tahini

  Dips and Spreads - Wegmans

  6 tblsp or 90g

• Lemons

  Raw, without peel

  1 fruit, small or 58g

• Ice cubes

  Frozen water

  6 cube or 133g

• Garlic

  Raw

  2 clove or 6g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  ½ tsp or 3g

Directions

1. For a perfectly smooth hummus first you need to peel the chickpeas. Add 400 gr canned chickpeas in a large bowl and rub to take the skin of. - Fill the bowl with water and skins will start to float. When you drain, skins will group on water and it will be much easier to collect. - Add peeled chickpeas, 2 cloves of garlic, half of a teaspoon salt, 6 tablespoons of tahini and 2 tablespoons of extra virgin olive oil to food processor. - Squeeze a lemon juice and run for 7-8 minutes on low-medium speed. - While the food processor is working the hummus will get warm. To avoid that add 6 cubes of ice gradually. ıce will help to make a smooth hummus as well. - After a couple of minutes hummus will be ok but not smooth enough. Don’t give up and continue until the hummus is creamy. You can run on high speed at this stage. - Taste and adjust the lemon, tahini and salt to your taste. Garlic and olive oil always need time to settle. If you have 2-3 hours before eating the taste will be better. - When the hummus is ready put on serving table and make a little crater with the back of a spoon. - Sprinkle ground sumac, cumin and parsley leaves. Last but not least pour 2-3 tablespoons of extra virgin olive oil. - Enjoy your creamy, tasty, simple hummus with your lavash or chips as your spoon! From Refika's Kitchen

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