Author: Wick Nixon
Serves: 1½ cups
- 1½ c cooked chickpeas (approximately ¾ c uncooked)
- 2 T tahini paste
- 2 cloves garlic
- 2 t cumin powder
- rind of 1 lemon
- juice of 2 lemons
- 2 T olive oil
- dash of apple cider vinegar, optional
- Place all ingredients in food processor and blend until smooth. Add more cumin powder and lemon juice to desired taste. Store in an airtight container in the fridge. Will last up to a week or so as the lemon juice is a natural preservative.
- Note: To make hummus from dried chickpeas, soak overnight in a pot covered with water. Drain. Cover with fresh water and bring to the boil, turn down to a simmer and cook for 1 hour. Drain and cool. You can freeze chickpeas after they’ve been soaked or after cooking.