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Hummus recipe



Hummus recipe
Hummus is a creamy puree of chickpeas and tahini (sesame seed paste) seasoned with lemon juice and garlic, and is a popular dip and spread in Greece and throughout the Middle East. Hummus can be served as part of a meze platter; with bread or vegetable crudités for dipping; as a spread or filling for pita bread; or as a tasty, creamy alternative to butter in sandwiches. A spoonful or two of hummus can also add richness to Mediterranean-style soups and stews, and it can even be spread over grilled chicken or fish. And for a simple, healthful snack, you can enjoy it spread onto celery sticks.

2 cloves garlic—roughly chopped
¼ cup lemon juice
¼ cup water
14 oz (400g) canned chickpeas (garbanzo beans)—rinsed and drained
½ cup tahini
1 teaspoon sea salt

PLACE all ingredients in a food processor or blender and process until smooth, scraping the sides occasionally.

Variations: Drizzle a little extra virgin olive oil over the hummus and sprinkle with a small amount of paprika. And If you like a spicier hummus, add a small red chili (chopped) or a pinch of cayenne pepper, or try a little cumin for a more exotic variation.

Tip: Prepare extra quantities of this hummus—it can be refrigerated, covered, for up to 1 week and frozen for up to 3 months.

  Roasted Red Pepper and Cashew Hummus. A delicious and decadent version of hummus made with smoky roasted red peppers and creamy cashews.

  Greek Salad Pita Pockets. Pita bread spread with hummus and filled with all the ingredients of a classic Greek salad including tomatoes, peppers, olives and feta cheese.

  Hummus and Salad Wraps. Fresh salad vegetables paired with hummus and cheese and wrapped in whole grain flat bread.

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