I've made this hummus so many times in the past year or so, yet I realized I've never blogged about it. The recipe is simple and, like any hummus recipe, can be easily adjusted to your taste. It's my favorite that I've tried, I think due to the cayenne pepper and fresh lemon juice (don't use the store bought kind - I've tried it both ways and fresh lemon juice makes a huge difference).
Lately we always have a batch in the fridge to put on sandwiches, wraps, or for an easy snack or appetizer if we have friends over. Another bonus? It takes about 5 minutes to make and when made in bulk ends up being so much cheaper than buying the tubs at the grocery store (that only last about 3 days in our house anyway!)
Recipe source: The World at Our Table
2 cups chickpeas with 2 teaspoons liquid reserved
2 garlic cloves
3 tablespoons lemon juice
3 tablespoons tahini
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
salt to taste
Blend all ingredients in a food processor until smooth. This keeps refrigerated for about a week.