Park Avenue Club Hummus

My close friend and former Executive Sous Chef had this fantastic recipe that we have used at the Park Avenue Club for many years. The freshly squeezed lemon juice gives it that tang and the cayenne gives it the bang. Serve with pita chips or vegetables.

2 to 3 lemons, juiced

¼ cup water

6 tbsp, tahini

4 tbsp extra virgin olive oil

1 can (14oz) chick peas, drained and rinsed thoroughly

2 garlic cloves, finely minced

1 tsp fine sea salt

1 tsp cracked black pepper

¼ tsp cayenne pepper

In food processor, combine chick peas, garlic, lemon juice, water and puree for 20 seconds. Scrape bowl down. Season with salt and pepper. Add olive oil and tahini pasta (make sure it is well mixed, since tahini does separate). Scrape bowl down and puree until smooth for about another minute. Add a couple drops of water if hummus isn’t smooth enough. Continue to scrape bowl down and puree until mixed. Let the flavors come together chilled for a few hours before serving.