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middle-eastern-hummus

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

Creamy and rich with chickpeas, tahini (sesame paste), lemon juice, garlic, and olive oil, this dip can be made in just about ten minutes. We like to surround the dip with cumin-and cayenne-scented Indian-Spiced Cashews. Serve with Pita Crackers and an assortment of good olives. The Eggplant “Caviar” with Tomato-Mint Salad is also delicious served with this hummus.

Yield : Makes about 2½ cups; serves 6 to 8

Ingredients

  • One 20-ounce can chickpeas, drained, rinsed in cold water, and drained again
  • ¼ cup tahini (sesame paste)
  • ¼ cup olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 1 large or 2 small cloves garlic, chopped
  • Dash of ground cumin
  • Dash of cayenne pepper, plus some for garnish
  • Salt
  • Freshly ground black pepper
  • ¾ to 1 cup Indian-Spiced Cashews, coarsely chopped

Directions

1. In the container of a food processor or blender, combine the chickpeas, tahini, oil, ¼ cup water, the lemon juice, garlic, cumin, cayenne, and salt and pepper to taste. Blend until smooth. The texture should be thick but creamy. Add more water if needed; season to taste with the cumin, cayenne, salt, and pepper. Place the hummus in a low, wide serving bowl.

2. Surround the hummus with a thin circle of the chopped spiced nuts. Sprinkle a very light dusting of cayenne in the center.


© 2010 Jonathan King, Jim Stott, Kathy Gunst

Note from Cookstr's Editors

Nutritional information is based on 8 servings, 1/2 teaspoon of added salt, but does not include Indian-Spiced Cashews. For nutritional information on Indian-Spiced Cashews, please follow the link above.

 

Nutritional Information

Nutrients per serving (% daily value)

192kcal (10%)
101mg (10%)
5mg (9%)
1mcg RAE (0%)
176mg
50mg
5g
0g
4g
18g
0mg (0%)
356mg (15%)
2g (8%)
12g (18%)
3mg (14%)
 

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