Hummus

I tend to make hummus a lot, typically doubling or even tripling the batch.

The original recipe called for 2 Tbsp tahini, but after trying Neomonde’s, I jacked up the amount. The sesame flavor ads a lot.

Note: I tried jacking up the garlic, but found it to be over-powering. I recommend against it … although the *1* clove I add tends to be large!

Hummus

16 oz can chick peas, drained
3 Tbsp plain yogurt
2 Tbsp extra virgin olive oil
2 Tbsp lemon juice
4 to 5 Tbsp tahini
1 clove garlic, crushed or pressed
1/4 tsp salt
1/4 tsp ground cumin
ground white pepper
2 Tbsp water (optional)

Put all ingredients in a food processor; puree. To serve, spread some on a plate (1/2″ thick or so) and drizzle with additional extra virgin olive oil, and sprinkle with cayenne pepper or paprika.

Notes: Make a day ahead if possible, refrigerating over night to let the flavor meld. Keeps for a week in the fridge. I do not use the water as I like the thicker consistency.