Sherry’s Secret Ingredient Hummus

  • 2 cups canned chickpeas (rinsed and drained)
  • ½ cup tahini (well stirred), with some of its oil
  • 1 t cumin
  • ¼ cup extra virgin olive oil
  • 1 t Worcestershire
  • 4  cloves sliced garlic, or to taste
  •  Juice of 1 ½  lemons, plus more as needed
  •  Salt (to your liking) and freshly ground black pepper

In this order, in food processor or high-powered blender:

Add tahini and lemon. Blend for 60 seconds.
Add cumin, garlic, Worcestershire, 1/8 cup olive oil. Blend for 30 seconds.
Add rinsed peas and blend for 2 minutes.
Finally, fold in 1 heaping tablespoon of sour cream. This adds another level of creaminess.
Swirl with olive oil. Top with parsley.

I use this same recipe for black bean dip, pinto bean dip.

The mixture will thicken after refrigeration, but, if you determine the mixture is too thick, cold water, 1 t at a time to thin.