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Hummus

A classic Middle Eastern dip for scooping onto wedges of pita bread.

Recipe information

  • Yield

    makes about 2 cups (6 to 8 servings)

Ingredients

One 16-ounce can chickpeas, drained and rinsed
1/3 cup tahini (sesame paste)
Juice of 1 lemon
1 teaspoon ground cumin
1 garlic clove, crushed, or 1/4 teaspoon garlic powder
Salt and freshly ground pepper to taste

Preparation

  1. Step 1

    Combine all of the ingredients in a food processor with 1/4 to 1/3 cup water. Process until smoothly pureed. Transfer to a serving bowl. Serve at room temperature.

  2. MENU

    Step 2

    A MIDDLE EASTERN FEAST:

    Step 3

    Hummus (this page)

    Step 4

    Baba Ghanouj (page 230)

    Step 5

    or

    Step 6

    Roasted Eggplant and Yogurt Dip (page 231)

    Step 7

    Israeli Salad (page 39)

    Step 8

    Fruited Couscous (page 106)

    Step 9

    Warm pita bread, cut into wedges for dipping

  3. nutrition information

    Step 10

    Calories: 140

    Step 11

    Total Fat: 6g

    Step 12

    Protein: 5g

    Step 13

    Carbohydrate: 16g

    Step 14

    Cholesterol: 0mg

    Step 15

    Sodium: 162mg

The Vegetarian 5-Ingredient Gourmet
TagsHummusDipMiddle EasternLevantineChickpeaBean and LegumeVegetableTahiniSnackStarterDinnerLunchDairy FreeGluten FreeVeganVegetarianQuickEasy5 Ingredients or FewerNo-CookFood ProcessorCookbooks
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