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 hummus—it can be refrigerated, covered, for up to 1 week and frozen for up to 3 months.

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