Gourmet Gals

HUMMUS

Try this hummus. It is super easy and really yummy. I have adapted this from an epicurious recipe. It always gets lots of compliments and Canaan can eat a whole batch! I serve it with chips and carrots.

4 garlic cloves (or minced garlic)
1 teaspoon salt
two 1-pound 3-ounce cans chick-peas, drained and rinsed
2/3 cup plain yogurt
1/4 cup fresh lemon juice, or to taste
1/2 cup olive oil, or to taste


On a cutting board mince and mash the garlic to a paste with the salt. In a food processor or blender (I like to use a blender for extra creaminess) purée the chick-peas with the garlic paste, the yogurt, the lemon juice, and 1/2 cup of oil, scraping down the sides, until the hummus is smooth and add salt to taste. Add water, if necessary, to thin the hummus to the desired consistency and transfer the hummus to a bowl. The hummus may be made 3 days in advance and kept covered and chilled. Sprinkle with paprika before serving.

Makes about 4 cups.