TALLAHASSEE, Fla. (WCTV) - Chef Albert Schmid from Keiser University joined the WCTV set to showcase how he makes hummus.

INGREDIENTS

• 1 can chickpeas
• 1 Tablespoon olive oil
• 2 Tablespoons onions
• 1 teaspoon ground cumin
• Pinch of cayenne pepper
• 2 Tablespoons lemon juice
• ½ cup olive oil
• 3 cloves garlic
• Salt, to taste

METHOD

Pour the olive oil in a pan and turn on medium heat. Cook the onions, ground cumin, cayenne pepper and cook for about one minute. Transfer the onions to a food processor and add the chickpeas, lemon juice, olive oil, garlic, and salt then puree until smooth. If you prefer a thinner consistency add a little water to the mixture and puree until smooth. Add roasted red peppers or toasted pine nuts if desired. Serve with crackers or sliced vegetables.

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