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Drain and rinse the chickpeas. then drain again thoroughly. Reserve
2 tablespoons of the chickpeas to garnish. Put the remaining chickpeas in
a food processor with the garlic and process to blend.
Add the lemon juice, tahini, and 1-2 tablespoons of water and process
until smooth. Season to taste with salt and cayenne pepper. Transfer to a
non-metallic bowl and stir in a little more water to form a smooth. creamy,
thick sauce. Refrigerate, covered. for-up to 5 days.
To serve, spread the hummus in a thin layer (about 1/4 inch thick)
on a plate or shallow bowl. Using the back of a spoon, make a hollow in
the center and. if you like, pour in a little oil or extra tahini. Chop the
reserved chickpeas and sprinkle over. then dust with cayenne pepper and
sprinkle with parsley. Serve with toasted pita bread. |
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