A classic Middle Eastern dip for scooping onto wedges of pita bread.

　　

Ingredients

makes about 2 cups (6 to 8 servings)

　　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

　　

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

　　The Vegetarian 5-Ingredient Gourmet