Sonoma Diet - Hummus - cooking recipe

Ingredients

1 (16 ounce) can garbanzo beans, rinsed and drained (chickpeas)
1/4 cup tahini (sesame seed paste)
3 tablespoons water
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
1 garlic clove, halved
1/2 teaspoon kosher salt
1/2 teaspoon cumin seed, toasted and ground
1/4 teaspoon cayenne pepper
1 tablespoon chopped fresh flat-leaf parsley

Preparation

In a food processor combine garbanzo beans, tahini, the water, the 2 tablespoons lemon juice, the oil, garlic, kosher salt, cumin seeds, and cayenne pepper.
Cover and process until smooth.
Transfer to a medium bowl.
Stir in the 1 tablespoon parsley.
If desired, stir in additional lemon juice to taste.
Garnish with additional parsley.
Serve with baked pita chips or vegetable dippers, or use as a spread in a grilled vegetable sandwich.
*Note: To toast seeds, heat a small skillet over medium heat.
Add seeds.
Cook about 2 minutes or until toasted and aromatic, shaking skillet frequently.
Place toasted seeds in a spice grinder and process until finely ground.