← Back to Search Results
Middle Eastern
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%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
a-new-way-to-cook A New Way to Cook
by Sally Schneider
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
lucid-food Lucid Food
by Louisa Shafia
mom-a-licious Mom-a-Licious
by Domenica Catelli
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?