Homemade Hummus / Chickpea and Tahini Dip

Hummus is one of the most famous and most popular of all Middle Eastern meze, and it is eaten at all times of day as a snack or even a meal in itself. Local cooks often serve it with attractive garnishes, such as pomegranate seeds or chopped green onions.

Preparation time: 10 minutes
Serves 4

1 15-oz. can chickpeas 2 to 3 tbsp. tahini* 2 cloves garlic, crushed with a garlic, press or the back of a spoon Juice of 1 large lemon (about 3 tbsp.), or more to taste 1/2 tsp. salt 1/4 tsp. cumin 1 to 2 tbsp. chopped fresh parsley 1 tsp. paprika, cayenne pepper, or cumin 2 tsp. olive oil

1. Reserve the liquid from the canned chickpeas. Combine chickpeas, tahini, crushed garlic, lemon juice, salt, and cumin in a blender or food processor. Add 2 to 3 tbsp. of the reserved chickpea liquid and process at medium or “puree” speed until mixture is a smooth paste. Add more chickpea liquid or water if necessary to get a moist, 2. spreadable dip. Place hummus in a wide, shallow serving dish. Garnish with parsley and sprinkle with paprika, cayenne, or cumin. Drizzle olive oil over all and serve with pita bread.**

*Tahini is available in Middle Eastern, Greek,
and Asian groceries or in the international or
gourmet section of many supermarkets.This
ingredient has a very strong flavor, so add
according to your tastes.
**For a creamier hummus, stir in 1⁄4 c. plain
yogurt or 1 tbsp. olive oil before serving. For an
added crunch, top with 1⁄4 c. lightly sautéed
pine nuts or walnut pieces.