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.
- 2 (15-oz.) cans chickpeas, reserving 3/4 cup of the canning liquid
- 1⁄2 cup fresh lemon juice (about 2 lemons)
- 6 tbsp. tahini (Middle Eastern sesame paste)
- 3 cloves garlic, peeled and crushed
- Olive oil
- Warm pita bread
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.
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.
Garnish hummus with some olive oil and paprika. Serve with wedges of warm pita bread.