16 ounce can chickpeas, reserve liquid
1/4 cup reserved liquid plus 1 -2 tablespoons more to achieve desired consistency
1/4 cup fresh lemon juice
3 tablespoons tahini (sesame seed paste)
1/2 to 1 teaspoons finely minced garlic
1/2 teaspoon teaspoon salt
1/4 teaspoon ground white pepper
1 tablespoon olive oil
Garnish: jarred roasted red peppers, finely chopped and drained
Drain and reserve liquid from can of chickpeas. In the bowl of a food processor: add 1/4 cup liquid from the can of chickpeas, lemon juice and tahini. Process mixture for 1 minute. Scrape down sides of bowl and process for 30 more seconds to whip the tahini (this makes the hummus smooth and creamy). Add garlic, salt, pepper and olive oil. Process 30 seconds, scrape down and process 30 more seconds.
Add half of the chickpeas and process for 1 minute. Add the other half and process for 1 minute. If the hummus is too thick add chick pea liquid one tablespoon of at a time until the desired consistency is achieved. Garnish with olive oil and roasted red peppers.
Published in The News and Neighbor on March 8, 2014