When visiting Chicago this past Fall I had lunch at my sisters house. She served a wonderful homemade hummus as an appetizer. She also shared her recipe with me and I now make it at home too! I'm so excited to share it with you all. Until this recipe, I hadn't liked any hummus that I tried. I love chick peas as a side but, not sure why I don't love all hummus - well, I love this recipe and plan on making it often as it keeps well in the fridge too...I vac seal leftovers so it stays fresher - longer! ~Enjoy! Diane
Huge can of La Preferida chick peas (it is over 1 pound), Drained and Rinsed with Cold Water
1/4 Cup Water
1/8 Cup Olive Oil (use a really good oil)
1/2 Jar of Yehuda Tahini stirred up really well (refrigerate the other half and make sure to use it within one week or toss it)
5-6 Tablespoons of Cumin
Put chick peas, water and oil in Cuisinart and blend.
Add Tahini and Cumin and blend really well.
Put in container and refrigerate overnight before **serving.
**I sprinkled toasted sesame seeds and smoked paprika over mine before serving, optional
Recipe by: Sue J. for Canning and Cooking at Home