Once you have tahini (sesame paste) this Middle-Eastern classic is easy to make. (Tahini can be found in a Middle-Eastern specialty market or the Middle-Eastern section of a well-stocked grocery store.) I’ve found that sautéing the garlic gives the dip a slightly nutty, not-so-overpowering flavor.
1 can (2 cups) chickpeas, drained
1/2 cup sesame or olive oil (use a tablespoon or two for sauteéing the garlic)
1/3 cup fresh lemon juice (approx. 2 lemons)
3 cloves garlic, finely chopped and sautéed
1/2 teaspoon salt
1/4 cup tahini
To prepare in blender: blend all ingredients except chickpeas. When mixture is smooth, add chickpeas.
To prepare without a blender: mash the chickpeas with a potato masher, add the lemon juice and mash again. You should be able to stir in the remaining ingredients.
Garnish with a sprinkle of paprika.
Variant: to make roasted red pepper hummus, substitute puréed roasted pepper for part or all of the chickpeas.
Hummus is best served with crisp, baked pita pieces or a very thin, crisp bread (such as Armenian flatbread).
Enjoy!
Print This Post
Tags: chickpea, dip, hummus, middle eastern, olive oil, sesame, tahini
