Tandoori Hummus

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

subheading: Hummus Ingredients:

¼ cup lemon juice

2 to 3 garlic cloves

½ teaspoon salt, more to taste

¾ cup tahini paste ( make sure it tastes fresh, not rancid)

⅓ cup water

¼ cup olive oil

1 can chickpeas, rinsed and drained ( 1 ½ cups cooked)

½ teaspoon pepper

1 teaspoon cumin

1 to 3 teaspoons garam masala spice (start with 1)

optional: 2 to 3 tablespoons creamy plain yogurt ( stir in at the end)

subheading: Optional Tempering Oil:

2 to 3 tablespoons olive oil

½ teaspoon each fennel seeds, cumin seeds, black mustard seeds

a few curry leaves (optional)

Garnish: cilantro, pumpkin seeds, drizzle of olive oil

Directions at feastingathome.com

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