• Salt and freshly ground black pepper
  • 1 very small onion, peeled and cut in half
  • 1/2 tsp. ground cumin
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup tahini
  • 2 large garlic cloves, peeled
  • 2 cups canned, drained chick peas, reserving liquid separately
  • 3 Tbsp. Pompeian Extra Virgin Olive Oil plus a little more for garnish

In the workbowl of a food processor, with the machine running, drop the garlic and onion through the feed tube and process until finely minced. Add the chick peas, tahini, oil, lemon and cumin, and process with enough of the reserved chick pea liquid to make a smooth dip consistency. If you don’t have enough reserved liquid, add a little water to compensate. Season with salt and pepper and transfer the hummus to a shallow serving dish. With the back of a small spoon, make a deep swirl on the top of the dip, fill it with a little Pompeian Extra Virgin Olive Oil and serve with toasted pita bread or lavash.

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