Prep Time: 30 minutes
1 Large can (1 pound 13 ounces) chickpeas
1 Garlic clove, minced
½ C Tahini (well stirred)
1 Tbsp. lemon juice
¾ tsp. salt
½ tsp. black pepper
In a food processor, combine all the ingredients, along with 7 tablespoons of water, and process until smooth. This makes 3 cups of hummus. Serve plain, or top with chopped, toasted pistachios and a drizzle of EVOO.
Tip: This basic hummus recipe can easily be varied:
In one variation, add 1½ C of hummus to 3 finely chopped scallions, ½ C finely minced celery, ¼ C chopped black olives, and ½ C chopped red pepper.
In another variation, omit the salt from the master recipe, and add 1 teaspoon Tamari or soy sauce, and ¾ teaspoon dark sesame oil. Top with toasted white or black sesame seeds.
A third variation is to process 1½ C of the basic hummus with ¾ C cilantro until it’s all green. If you’re a cilantro hater, you can certainly substitute parsley or even basil.
Set up the Hummus Bar with the basic recipe, the 3 variations, and, to dip, pita triangles and vegetables like green, red, orange and yellow peppers, celery, and leaves of endive.