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Chef Bob’s Hummus

Creamy, just enough lemon to make your tongue sing!

DIFFICULTY

Easy

TIME

35 minutes

BUDGET

The Ingredients

Serves: 8 to 10

2 (15 oz) cans Chickpeas, reserve liquid from can
¾ cup fresh squeezed lemon juice
1 ½ teaspoons Acme Superior Salt Mix
5 garlic cloves, peeled
½ teaspoon ground cumin
1 cup tahini
6 Tablespoons extra virgin olive oil
2 Tablespoons fresh parsley, minced

Tips

KEEP IN MIND

Every time this recipe is made it might need adjustment. Always taste this while preparing. This is usually due to the slight changes in the chick peas. It is not bad, just something to be aware of.
Hummus can be kept in an airtight container in the refrigerator for about 5 days.
There are so many varieties available to switch up this recipe, roasted peppers (sweet or hot), extra garlic or roasted garlic, etc. Have fun with your food!

The Method

Step 1

Drain the chickpeas, reserving the liquid. Set chickpeas aside also.

Step 2

Finely mince garlic.

Step 3
In a food processor, place the chickpeas, ¼ cup of the reserved chickpea liquid, and the remaining ingredients, continue to reserve any remaining chickpea liquid. Process until smooth. Scrape down the sides as needed.

Step 4
If hummus is too thick add a little more of the reserved chickpea liquid, a teaspoon or 2 at a time.

Step 5
Serve with toasted pita chips.