Hummus

Recipe by: Victoria Blashford-Snell, Brigitte Hafner | from The Illustrated Kitchen Bible

Cookstr

Course: Hors D'oeuvre

Total Time: Under 15 Minutes

Skill Level: Easy

Cost: Inexpensive

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This chickpea bean and tahini dip is one of the most widely recognized of all Middle Eastern dishes.

Yield: Makes 4 servings

INGREDIENTS

15 oz (420g) can chickpeas
6 tbsp fresh lemon juice
3 tablespoons tahini
3 garlic cloves, chopped
½ tsp salt
Paprika, for garnish

Directions

1. Drain the chickpeas, reserving about 5 tbsp of the canning liquid in a small bowl. Carefully rinse the chickpeas under cold running water. Drain well and transfer to a food processor or a blender along with half of the reserved canning liquid.

2. Add the lemon juice, tahini, and garlic and blend until smooth and creamy, adding a little more of the canning liquid as needed.

3. Season to taste with salt. Transfer the hummus to a small serving bowl, sprinkle with paprika, and serve at room temperature.

Variation:

Red Pepper Hummus: Position a broiler rack about 6in (15cm) from the source of heat and preheat the broiler. Cut in half lengthwise and seed a small red pepper. Grill, skin side up, until lightly charred. Cool, peel, and roughly chop the pepper. Add to the blender along with the chickpeas. If the pepper is juicy, add less canning liquid. Add 1 tsp ground cumin for a spicier flavor.

Notes

Good with warm pita bread and sticks of carrot, cucumber, and sweet pepper. For a traditional finish, drizzle with olive oil in addition to the paprika garnish.

Prepare ahead: Make the dip up to 24 hours in advance. Store in the refrigerator, covered with plastic wrap. Remove the hummus from the refrigerator at least 30 minutes before serving.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Calories 201kcal (10%)

Calcium 88mg (9%)

Vitamin C 15mg (25%)

Vitamin A 2mcg RAE (0%)

Potassium 265mg

Magnesium 43mg

Protein 7g

Sugar 1g

Fiber 6g

Total Carbohydrate 29g