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HUMMUS
About 2 cups

Hummus is the Arabic word for “chickpeas,” so while dips made from other types of beans may be delicious, we reserve the term “hummus” for this particular preparation.

Combine in a food processor:

  • One 15-ounce can chickpeas, drained and rinsed, or 1 ½ cups cooked chickpeas
  • ⅓ cup tahini
  • 3 tablespoons lemon juice, or more to taste
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, chopped
  • (½ teaspoon ground cumin)
  • ½ teaspoon salt, or to taste

Puree until smooth, gradually adding up to ¼ cup cold water as needed to achieve a soft, creamy consistency. Transfer to a shallow serving bowl and garnish with:

  • 1 tablespoon extra-virgin olive oil
  • Sprinkling of paprika, sumac, Aleppo or Urfa chile powder, Baharat, or Za’atar
  • (Dollops of a spicy condiment such as Harissa or Zhug)
Own a physical copy? Find this recipe on page 52.
Appetizers and Hors d’Oeuvre