Middle Eastern Hummus
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.
Total Timeunder 15 minutes
OccasionBuffet, Cocktail Party
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Taste and Texturecreamy, garlicky, tangy
Type of Dishdip/spread
- 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
- Freshly ground black pepper
- ¾ to 1 cup Indian-Spiced Cashews, coarsely chopped
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.
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