Hummus
From the 1997 KLO dinner — Greece
Hummus
Chick Pea Dip
- 16 oz can of chick peas
- 3 Tbsp plain yogurt
- 2 Tbsp extra virgin olive oil
- 2 Tbsp water
- 2 Tbsp lemon juice
- 2 Tbsp tahini (sesame paste)
- 1 clove garlic
- 1/4 tsp salt
- 1/4 tsp cumin
- ground white pepper
Drain the peas, put everything in your food processor. Puree.
To serve spread some on a plate (about 1/2″ thick or so) drizzle with some more extra virgin olive oil and sprinkle on some red pepper.