Make It: Hummus


According to Beth Sogaard, owner of Amador Vintage Market in Plymouth, people drive for miles for her hummus. “We make gallons a week to sell in my store and take to events,” she says. “Even people who hate hummus go, ‘Wow.’”

2    14-ounce cans garbanzo beans,  drained, liquid reserved
1    tablespoon minced garlic
1/4    cup extra-virgin olive oil
1    tablespoon lemon juice
2    tablespoons tahini
1/4    bunch Italian parsley, chopped
2    teaspoons ground cumin
3/4    teaspoon cayenne
1    teaspoon kosher salt

In a food processor, purée beans, garlic, olive oil and lemon juice until fairly smooth, adding the reserved garbanzo liquid a little at a time if needed. Pulse in the remaining ingredients just to blend. Taste and add more lemon juice, salt or cayenne if needed. Serve with toasted pita wedges or crudités. Serves 6