This recipe for hummus, a well-seasoned chickpea spread, uses canned chickpeas and can be put together in about 10 minutes. Serve the hummus with toasted pita chips (see Note) or any selection of raw or lightly steamed vegetables. Hummus also makes a great sandwich on pumpernickel
bread with sliced cucumber, tomato and sprouts. Traditionally, hummus gets its sesame flavor—and a pleasantly bitter edge—from sesame tahini. The addition of toasted sesame oil adds a mellower flavor. If you are a traditionalist, leave out the sesame oil and add another tablespoon of tahini.
A little chopped parsley or sliced scallion sprinkled over the top of the finished hummus makes a nice addition.
Makes 2 ½ cups
- 2 cans (15 ½ ounces each) chickpeas, drained and rinsed
- 1 clove garlic, peeled
- 2 tablespoons fresh lemon juice
- 2 tablespoons tahini
- 4 teaspoons Asian toasted sesame oil (optional;
- see headnote)
- ¼ cup olive oil
- Sea salt and freshly ground black pepper
- Store-bought or homemade pita chips (see Note)
Fit the chopping blade into the work bowl. Add about one-third of the chickpeas and the garlic and blend on speed 10 for 20 seconds. Scrape down the sides of the work bowl. Add the remaining chickpeas, the lemon juice, tahini, and sesame oil and blend on speed 8 for 10 seconds. Scrape down the sides of the bowl and blend on speed 8 for another 10 seconds.
Remove the measuring cap from the lid. Pour the olive oil slowly into the hummus while blending on speed 4 for 10 seconds. Season to taste with salt and pepper.
Scrape the hummus into a serving bowl. The hummus can be served immediately or stored, covered in the refrigerator, for up to 3 days. If refrigerated, bring the hummus to room temperature 30 minutes before serving.
Silky-Smooth Hummus: If you like a smoother hummus—ideal for serving as a bed for grilled chicken kababs or fish fillets—finish the hummus off by blending on speed 8 for 10 seconds while gradually pouring ¼ cup water through the opening in the lid.
To make toasted pita chips: Split a round of pita bread (preferably whole wheat) into top and bottom rounds. Cut each round into 8 wedges. Toast the wedges on a baking sheet in a 350 degree oven until crisp, about 10 minutes. Cool before serving. Makes 16.