is is a quick, easy and delicious lemon hummus. If you have a food processor, the recipe takes less than 5 minutes. Serve it with challah, fresh veggies, pita bread or pita chips.
2 cans (about 2 cups) chickpeas or garbanzo beans, drained – reserve some of the liquid
1/4 cup olive oil
1 teaspoon cumin
1 peeled garlic clove
2 Tablespoons fresh lemon juice
Salt to taste
Blend all the ingredients in the processor until the mixture reaches the consistency you like -creamy and smooth. If too thick, thin out with a little of the chickpea liquid. Adjust seasoning to taste. Refrigerate for up to 3 days. We like to serve this dip cool, but almost at room temperature.
Recipes: Appetizers, Hummus, Dip, Chickpeas, Parve, Kosher, Cuisinart
Recipes: Appetizers, Hummus, Dip, Parve, Kosher