Hummus is a creamy puree of chickpeas and tahini (sesame seed paste) seasoned with lemon juice and garlic, and is a popular spread and dip 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, lavash or Turkish pide bread; or as a tasty, creamy alternative to butter in sandwiches. A spoonful or two of hummus can also be added to Middle Eastern or Greek-style pilafs and stews to add richness.

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

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

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