|
|
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 |
PLACE
all ingredients in a food processor or blender and process until
smooth, scraping the sides occasionally.
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 recipe—it can
be refrigerated, covered, for up to 1 week and frozen for
up to 3 months.
|
|
