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
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.
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
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
