Recipe

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• 3 tbsp lemon juice , juice of 1 or 2 lemons
• 1/4 cup water
• 2 tbsp extra virgin olive oil
• 1 (14 oz) can chickpeas, drained and rinsed, divided
• 1 small garlic
• 1/2 tsp table salt
• 1/4 tsp ground cumin
• 1 pinch cayenne
• 1 tbsp cilantro, minced

• 1 Combine lemon juice and water in small bowl with olive oil.
• 2 Set aside 2 tablespoons chickpeas for garnish.
• 3 Process remaining chickpeas, garlic, salt, cumin, and cayenne in food processor about 15 seconds.
• 4 Scrape down bowl with rubber spatula.
• 5 With machine running, add lemon juice-water mixture in steady stream through feed tube.
• 6 Scrape down bowl and continue to process for 1 minute until hummus is smooth and creamy, scraping down bowl as needed.
• 7 Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro over surface.
• 8 Cover with plastic wrap, and let stand until flavors meld, at least 30 minutes.
• 9 Drizzle with olive oil and serve.