Hummus is a Greens favorite. Chick-peas take forever to cook but they’re worth every minute. They’re exceptionally smooth and creamy, particularly if pureed while still warm. If you can find rasted or toasted tahini, buy it and use it here it is much tastier than the usual raw variety.
Makes 3 Cups
- 1 cup chick-peas, about 6 ounces, sorted and soaked overnight
- 8 cups cold water
- 1/4 cup roasted sesame tahini
- 1/4 cup olive oil
- 1 teaspoon minced garlic
- 1 teaspoon cumin seeds, toasted and ground
- 3/4 teaspoon salt
- 2 1/2 or 3 tablespoons fresh lemon juice
- Cayenne pepper
Drain and rinse the chick-peas. Place them in a large saucepan with the water and bring to a boil. Lower the heat and simmer until completely tender, about 1 1/2 hours. Drain the chick-peas and reserver 1/2 cup of the cooking liquid Combine the chick-peas, tahini, oil, garlic, cumin, salt, 2 1/2 tablespoons of the lemon juice and a pinch of cayenne in the bowl of a food processor. Pulse until completely smooth, adding the cooking liquid as needed to thin. Adjust the seasoning with salt, lemon juice and cayenne to taste.