posted on Nov, 29 2006 @ 03:43 AM
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 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
Tip: Prepare extra quantities of hummus—it can be refrigerated, covered, for up to 1 week and frozen for up to 3 months.