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
