Yum Yum Hum...mus

In an attempt to do some healthy snacking...my husband and I have become fans of la sabre's tahini-hummus mix with pita. I was excited when my recent issue of Cooks Illustrated tested hummus recipes to give the best one for hummus they could find. I was pleased.

Restaurant style Hummus
(Cooks Illustrated, May/June 2008)

3 tbsp lemon juice (from 1-2 lemons)
1/4 cup water
6 tbsp tahini, stirred well
2 tbsp extra virgin olive oil
1 (14 ounce) can chick peas, rinsed and drained
1 small garlic clove, minced
1/2 tsp table salt
1/4 tsp cumin
pinch cayenne
garnish of minced cilantro or parlsey

1. Combine lemon juice and water in small bowl or measuring cup. Whisk together tahini and oil in another bowl.
2. In food processor, combine chick peas, garlic, salt, cumin and cayenne until almost fully ground about 15 seconds. Scrape down sides. Run machine and add lemon juice/water mix in steady stream through tube feed. Scrape down bowl. (about 1 minute) Again run machine and add tahini-oil mix through tube feed. Process until hummus is creamy and smooth, about 15 seconds.
3. Transfer hummus to serving bowl and sprinkle with garnish.
4. Serve with warm pita. Enjoy!