Chickpea and Tahini Dip


Hummus is one of the most famous and most popular of all Middle Eastern meze, and it is eaten at all times of day as a snack or even a meal in itself. Local cooks often serve it with attractive garnishes, such as pomegranate seeds or chopped green onions.


        1 15-oz. can chickpeas
        2 to 3 tbsp. tahini*
        2 cloves garlic, crushed with a garlic press or the back of a spoon
        Juice of 1 large lemon (about 3 tbsp.), or more to taste
        ½ tsp. salt
        ¼ tsp. cumin
        1 to 2 tbsp. chopped fresh parsley
        1 tsp. paprika, cayenne pepper, or cumin
        2 tsp. olive oil.

* Tahini is available in Middle Eastern, Greek, and Asian groceries or in the international or gourmet section of many supermarkets.This ingredient has a very strong flavor, so add according to your tastes.


1. Reserve the liquid from the canned chickpeas. Combine chickpeas, tahini, crushed garlic, lemon juice, salt, and cumin in a blender or food processor. Add 2 to 3 tbsp. of the reserved chickpea liquid and process at medium or “puree” speed until mixture is a smooth paste. Add more chickpea liquid or water if necessary to get a moist, spreadable dip.

2. Place hummus in a wide, shallow serving dish. Garnish with parsley and sprinkle with paprika, cayenne, or cumin. Drizzle olive oil over all and serve with pita bread.

Food: Chickpea and Tahini Dip

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