The East Community Guide - Gainesville, FL oct 2017 the east take 2 | Page 10

Ingredients:
1/2 tsp Garlic powder
Baking & Spices
1 tsp Lemon pepper
1 Sea salt
Oils & Vinegars
3 tbsp Olive oil
Directions:
Make the hummus: Peel the skins off of all the chickpeas. This may
be done in advance to save time if you prefer - cover the peeled
chickpeas and keep in the refrigerator for up to 2 days. Place the
chickpeas into your food processor or high speed blender and pulse
until they are somewhat mashed. Add the chopped garlic, olive oil,
tahini, parmesan, pepper, cumin, and lemon juice. Process until
creamy for at least 1 minute. You may need to stop and start the
processor a few times to get things moving. Add the reserved chickpea
liquid and process for 1 more minute. Taste - and add a little salt
(and/or chopped garlic, pepper, cumin) if needed. I usually never add
salt, though that is just a personal preference. Add more olive oil
and/or reserved chickpea liquid to thin out if needed.
Spoon the hummus into a bowl and drizzle with additional olive oil, a
sprinkle of parmesan, a couple pieces of chopped roasted garlic, and a
sprinkle of fresh ground pepper if desired. Serve with spiced pita chips
and fresh veggies.
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