Easy Hummus

Quick Tahina Sauce

1 garlic clove

Juice of one lemon

1 (16 oz.)jar of Israeli tehina

1 Tbsp.kosher salt

1 teasp.ground cumin

1 to 1 1/2 cups ice water

Hummus

2 (15 ounce) cans of organic chickpeas, drained and rinsed

This recipe is taken from Israeli Soul book by Michael Solomonov and Steven Cook

1. Make the Tehina Sauce.

Nick off a piece of the garlic (about a 1/4 clove) and drop it into a food processor.

2.Squeeze the lemon juice into the food processor. Pour the tehina on top, making sure to scrape it all out of the container, and add the salt and cumin.

3.Process until the mixture looks peanut buttery, about 1 minute.

4. Stream in the ice water, a little at a time, with the motor running. Process just until the mixture is smooth and creamy and lightens to the color of dry sand. That's the quick tehina sauce.

5. Make the Hummus

Add the rinsed and drained chickpeas to the tehina sauce and process for about 3 minutes, scraping the sides of the bowl as you go, until the chickpeas are completely blended and uniform in color.