Recipes

Hummus

  • Serves

    makes About 4 Cups

BEN FINK

Hummus, the chickpea puree found on every Middle Eastern menu, is a classic companion to shish kebab. This recipe calls for canned chickpeas creating a smoother hummus.

Ingredients

  • 2 (15-oz.) cans chickpeas, reserving 3/4 cup of the canning liquid
  • 12 cup fresh lemon juice (about 2 lemons)
  • 6 tbsp. tahini (Middle Eastern sesame paste)
  • 3 cloves garlic, peeled and crushed
  • Salt
  • Olive oil
  • Paprika
  • Warm pita bread

Instructions

Step 1

Drain chickpeas, reserving liquid. Put chickpeas into the jar of a blender or bowl of a food processor, add the reserved liquid and 1⁄4 cup water, cover, and blend to a semismooth paste.

Step 2

With motor still running, add lemon juice through hole in blender lid or feed tube of processor. Add tahini, garlic, and salt to taste and purée until very smooth, about 2 minutes. Adjust seasonings.

Step 3

Garnish hummus with some olive oil and paprika. Serve with wedges of warm pita bread.

Want More Saveur?

Get our favorite recipes, stories, and more delivered to your inbox.