Makes 1 1/2 cups
|3||tablespoons olive oil|
|2||cloves garlic, chopped|
|1||can (15.5 ounces) chickpeas, drained|
|1/2||teaspoon ground cumin|
|3||tablespoons vegetable oil|
|1||tablespoon lemon juice|
|Salt and black pepper, to taste|
|4||tablespoons water, or more to taste|
|Crushed red pepper (for sprinkling)|
1. In a small skillet, heat the olive oil over medium-low heat. Add the garlic and cook, stirring often, 4 to 5 minutes or until it softens but does not brown. Remove from the heat and cool slightly.
2. In a food processor, combine the garlic, chickpeas, tahini, cumin, vegetable oil, lemon juice, salt, black pepper, and 2 tablespoons of the water. Work the mixture until it forms a puree. Add more water, 1 tablespoon at a time, to thin the hummus until it’s creamy and light. Taste for seasoning and add more salt and black pepper, if you like.
3. Spoon the hummus into a bowl and sprinkle with crushed red pepper.
Adapted from 606 Congress