Hummus recipe (27.03.14)

1 can of chickpeas ( keep aside a few whole chickpeas)
¼ cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 ½ tablespoons tahini
2 cloves garlic, crushed( authentic Lebanese recipe doesn't include garlic so use according to yr taste)
½ teaspoon salt
2 tablespoons olive oil
Ground cumin to taste

Method
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add ¼ cup of liquid from chickpeas. Blend on low until thoroughly mixed and smooth. Place in serving bowl, and create a shallow well in the center of the hummus. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley & a few reserved chickpeas (optional). Serve with fresh, warm or toasted pita bread , baba ganoush & crudités as part of a mezze . Can be made up to two days ahead n kept covered in the fridge till required .

Tip: dip makes a tasty & nutritious sandwhich filler when used with tomatoes lettuce & cucumbers !
COURTESY FOWZIA – AUTHOR OF YUMMY LICIOUS CUISINE

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