Hummus

As I was cleaning my mess of a desk, I found a hummus recipe that my cousin had given me at our family Christmas party 2 years ago!

Yes, you heard right...2 years ago. That is how long I have left things to accumulate on my desk until I couldn't use it anymore. You see, I am so used to using my laptop in bed that my desk has become somewhat obsolete.
Unfortunately, using my laptop in bed has given me bad back aches, and I no longer sleep well anymore. Egad, I feel like I'm getting old. I'm using the word egad, I must be getting old ;-)

I decided to clean up my desk and set up a proper office so that I could separate my computer life from my sleep time. In the process, I found this recipe.

I'm so glad I found this recipe because it is as good as I remembered it. The cumin is the secret ingredient. Shhhhh.

Hummus
- 2 cans (540 mL, 19 fl oz. each) of chickpeas, drained
- 1/4 cup of cold water
- 2 cloves of garlic
- 2 lemons, juice
- 4 tsp of extra virgin olive oil
- 1/4 cup of tahini
- 1/4 tsp of ground cumin
- dash of ground pepper
- 1 large pinch of cayenne pepper

Method
1. Combine all of the ingredients in the food processor and process until smooth.

There is no need to add salt as the canned chickpeas are already salty. I like my hummus really lemony, so if you don't, I would start with the juice of 1 lemon and go from there. If you like your hummus even creamier, simply add more oil.