Hummus is an excellent medium for subtle flavors. This version showcases Ras el Hanout but you may substitute the spices of your choice.
2 Cans Garbanzo Beans/Chick Peas (15 oz. each)
5 Tbsp. Tahini (Sesame Paste)
1/4 Cup Olive Oil
1 1/2 Tsp. Ras el Hanout
1 Large Garlic Clove ~ Minced
1/2 Lemon ~ Juice and Zest Only
1/4 Tsp. Smoked Sea Salt
1/4 Tsp. Freshly Ground Black Pepper
Rinse Garbanzo beans in colander under cold water removing any of the “skins” that come off. Drain and place in food processor or blender. Add the Tahini, Garlic, Olive Oil, and Lemon Juice and Zest. Pulse until mixture starts to bind together. Add Ras el Hanout, Salt, and Pepper. With processor running, add water in a thin stream until mixture appears creamy. You can see this happen. Stop processor and use a spatula to scrape down the sides and ensure that all ingredients are well mixed. Run processor for about 1 minute to complete blending. Place in serving bowl, cover, and let rest for at least 2 hours for flavors to develop. Allow to reach room temperature before serving. Prior to serving, pour thin drizzle of Extra-Virgin Olive Oil over the Hummus. Serve with pita bread. Properly made Hummus should barely cling to a spoon.