Hummus

By melissaf

Middle Eastern dips, such as hummus, once seemed exotic, but now they’re familiar old friends. Tahini is
readily available at health food stores and supermarkets.

Ingredients

• 4 clove(s) garlic cloves, peeled
• 1 large lemon
• 1 can(s) (15 to 19 ounces) garbanzo beans, rinsed and drained
• 2 tablespoon(s) tahini
• 3 tablespoon(s) olive oil
• 2 tablespoon(s) water
• .5 teaspoon(s) salt
• .125 teaspoon(s) ground red pepper, cayenne
• .5 teaspoon(s) paprika
• 2 tablespoon(s) chopped fresh cilantro (optional)
• Pita Bread Wedges
• Olives

Preparation

Step 1

In 1-quart saucepan, heat 2 cups water to boiling over high heat. Add garlic and cook 3 minutes to blanch; drain.

From lemon, grate 1 teaspoon peel and squeeze 3 tablespoons juice. In food processor with knife blade
attached, combine beans, tahini, garlic, lemon peel and juice, oil, water, salt, and ground red pepper. Puree until smooth. Transfer to platter; cover and refrigerate up to 4 hours. To serve, sprinkle with paprika and cilantro, if using. Serve with pita bread wedges and olives.

Nutritional information is based on one tablespoon.