response 135 of 158:

Sep 10 17:56 UTC 2007

For hummus?

Lord...I think I can remember it - I make it enough.

Drain one can of chickpeas.
Toss into food processor.
Add 1/4 cup of water
Juice of 1 lemon
1/4 cup olive oil
1/4 cup of tahini
Cumin and Salt to taste

My secret ingredient is that I take 1 head of garlic, cut off the top, 
wrap foil up around it after pouring about 1-2 TB of olive oil into 
the cut top.  Roast it for about 45 minutes and then let it set.  I 
squeeze the softened garlic into the rest of the ingredients, flip 
that puppy on and let Cuisinart do the work for me.  

I get raves every time.  I've made it with raw garlic (as the recipe 
calls for) but it gives it the bite at the back end that I just don't 
like - almost horseradishy.  Roasting the garlic really gives the 
recipe some depth.  

But see now why I won't buy it?