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

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