Hummus is a Middle Eastern spread often served with mezze, appetizer platters which may include raw vegetables, tabouli, or falafel. It is delicious as a sandwich spread on pitas or whole-grain bread, especially with grilled vegetables or meats.
Tahini paste is available at ethnic markets or at larger supermarkets.
Prep Time: 10 minutes
Total Time: 10 minutes
- 1 15 oz. can chickpeas (garbanzo beans)
- roughly 1/3 c tahini paste (amount may vary)
- 2 cloves raw garlic
- juice of 1 lemon
- salt and pepper
- cayenne pepper (optional)
- freshly chopped parsley (optional)
- Drain and rinse chickpeas. Puree in a food processor or blender with tahini paste and garlic clove. The texture should be approximately like peanut butter. If the hummus is too dry, add more tahini paste in a slow stream until the texture is correct.
- Stir in lemon juice and taste. Add salt and pepper (and cayenne pepper, if using) as needed to correct seasonings. Top with freshly chopped parsley, if desired.
In a covered container, I have kept hummus in my refrigerator for several weeks.