Hummus (Chickpea & Tahini Purée)

Hummus (Chickpea & Tahini Purée)
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  • 1/3 cup fresh lemon juice
  • Cayenne for sprinkling
  • Kosher salt to taste
  • 1 clove garlic
  • ½ cup tahini (sesame-seed paste)
  • Olive oil for drizzling
  • 19-oz. can chickpeas, or 1 cup dried chickpeas that have been soaked and cooked until very tender

If using canned chickpeas, drain them, reserving the liquid, and rinse them. If using dried, cooked chickpeas, drain them and reserve 1/2 cup of the cooking liquid. Purée all the ingredients in a food processor until very smooth, adding the reserved liquid as needed. You should have a medium-thi...

View full recipe at Fine Cooking


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