Cooking with Kat: Hummus

Recipe from The Minimalist Baker

Ingredients:

• 1 (15 ounce) can chickpeas*, rinsed and drained

• juice of 1 lemon (~3 tablespoons)

• 2 medium cloves garlic, peeled and smashed

• 1/2 teaspoon fine sea salt

• 1/2 cup good-quality tahini

• 2–4 tablespoons cold water, or more if needed

• 1/2 teaspoon ground cumin

• 2 tablespoons extra virgin olive oil

Instructions:

• Drain the chickpeas. Please the chickpeas in a food processor and process until you get a stiff paste. Then, with the machine still running, add the tahini paste, lemon juice, garlic, cumin and 1 1/2 teaspoons salt. Drizzle in olive oil.

• Finally, drizzle in the ice water and allow it to mix for about five minutes until you get a smooth and creamy paste.

• If it seems too thick, add in another tablespoon or two of water.

• Taste and season with additional salt, cumin, and/or lemon juice if needed.

• Serve immediately, garnished with your desired toppings. Or transfer to a sealed container and refrigerate for up to 3 day

Notes:

For maximum benefits of the compounds in garlic; Put garlic in food processor first with lemon juice and salt. Process until garlic is chopped up. Let sit for ~ 10-15 minutes before adding all the other ingredients and blending fully. This allows the enzymatic reaction to occur, which releases the healthy compounds from the garlic. This also neutralizes the garlic flavor so that it is not so strong.

Make sure you use COLD ICE WATER!!!!