Hummus

Hummus is a very popular appetizer in the Middle East; in the Arab countries, in Israel, in Greece and Turkey. You can serve hummus with an assortment of lemon wedges, kalamata olives, vegetables, and pita triangles. In the Middle East it is traditional to make a small well in the top of the hummus and pour in a bit of fruity olive oil to give it a silky texture.


1 15 1/2 oz. can chickpeas, drained (reserve 1/3 cup liquid)(reserve a few whole chickpeas for garnish)
1/4 cup olive oil
2 cloves garlic
3 T. freshly squeezed lemon juice
2 T. sesame tahini
1 T. sesame oil
1/2 tsp. kosher salt
1 T. coarsely chopped fresh cilantro
1 roasted red pepper (from a jar)
2 scallions, finely sliced
Pinch of ground cummin
Raw vegetables (optional)
pita triangles

1. Place chickpeas in a food processor or blender. Add the olive oil, garlic, lemon juice, tahini, sesame oil, salt and pepper to taste, cilantro, red pepper, scallions and process until smooth. Add the reserved chickpea liquid to modulate the desired consistency (thick for a spread, slightly thiner for a dip.)

2. Transfer the Hummus to a large plate or shallow serving bowl, sprinkle with sesame seeds or parsley, cummin, and a few whole chickpeas; surround with pita triangles.