Tahini, a sesame seed paste, is a nutty foil to the chickpeas in this easy Middle Eastern dip.
Ingredients:
1 2/3 cups canned chickpeas or garbanzo beans, drained and rinsed
2 garlic cloves
1⁄4 cup tahini
1⁄4 cup extra virgin olive oil
1⁄4 cup lemon juice
1 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
Directions: Place all the ingredients in a food processor fitted with the chopping blade or in a large blender. Pulse or blend a few times to get everything chopped, then scrape down the sides of the bowl and puree or blend until smooth.
To store: Transfer to a nonreactive bowl, cover, and refrigerate for up to 2 days.
Variations: Substitute peanut butter for the tahini. Substitute any toasted nut oil for the olive oil. Add 2 teaspoons dried dill, 1 teaspoon ground cumin, 1 teaspoon lemon pepper, or 1⁄4 teaspoon cayenne pepper with the other ingredients.
Roasted Red Pepper Hummus: Reduce the tahini and lemon juice to 2 tablespoons each; add 1 whole jarred roasted red pepper or pimiento.
Roasted Garlic Hummus: Omit the garlic and use the pulp from a whole head of roasted garlic (see page 460).
Serving Suggestions: After you’ve spooned the hummus into a serving bowl, drizzle extra virgin olive oil, toasted walnut oil, toasted pumpkin seed oil, or syrupy balsamic vinegar over the spread.
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