WCB: I made Sher's Hummus...

Weekend Cat Blogging has a Special Food Edition this weekend by HotMBC in honor of Sher of What Did You Eat?
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I had noticed that Sher seemed to like chickpeas a lot. I have never made hummus before so I thought that today would be a good time to try her hummus recipe from her 4/22/08 post titled Best Hummus? I even had all of the ingredients except the tahini. That seemed like an important part of the recipe and luckily my husband was out running errands so I called him to ask him to pick up some tahini on his way home. I had all the ingredients out and ready when he got home with the tahini. Sher was right - the hummus was ready in about five minutes. Sher had written that the hummus was supposed sit for thirty minutes to let the flavors meld. While they were melding seemed like a good time to get a photograph. It was sunny out in the screened-in porch so I took the bowl out there to try and get a good picture. Willow was out there enjoying the wonderful weather we are having this weekend. It's only 81 degrees with low humidity which is basically unheard of in St. Louis! She looked up at me as I looked for a place to take my picture.I thought that if I set it on the couch the light might be best for the picture.
You can see the curiosity in Willow's eyes while I was setting up.Willow couldn't resist a quick sniff!
And no, she did not get any of it!
But my husband and I really enjoyed it!

Here is Sher's recipe:

Restaurant Style Hummus

(Cook's Illustrated)

1/4 cup water
3 Tablespoons lemon juice
6 Tablespoons well stirred tahini
2 Tablespoons extra-virgin olive oil
1 15 ounce can drained and rinsed chickpeas
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon cumin
pinch of cayenne
about 1 Tablespoon chopped fresh cilantro

Combine the water and lemon juice in one bowl, and the tahini and oil in another. Set aside about 12 of the whole chickpeas for a garnish.

Put the chickpeas, salt, garlic, cumin, and cayenne in a food processor and process for about 15 seconds. Scrap down the sides of the processor. Then add the lemon water mix through the feed tube with the processor running for about 1 minute. Scrap down the sides several times. Then add the oil and tahini, with the processor running, until the hummus is fluffy.

Put the hummus in a bowl, garnish with the cilantro and whole chickpeas, and drizzle with some olive oil if you want.

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For all the other Weekend Cat Events, check out these:

Friday Ark is at The Modulator
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Weekend Cat Blogging #166 is a Special Food Edition
in honor of Sher of What Did You Eat? at HotMBC
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Bad Kitty Cats Festival of Chaos #57 is hosted by Samantha Black
at the Tuxedo Gang Hideout
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Carnival of the Cats #229 is at Miz. Mog and Kitties