Hummus
The Washington Post, January 10, 2007
- Cuisine: Middle Eastern
- Course: Appetizer
- Features: Meatless, Fast, Gluten-Free, Kid-Friendly
Summary:
What sets this basic hummus apart from many others is its smooth texture: neither too watery nor too much like spackle. Consider this recipe a starting point; according to Reem Azoury, it is essential to look at, feel and taste the hummus as it comes together. You can omit the garlic, and you can add water, a touch of lemon juice or olive oil, as you like.
4 appetizer servings
Ingredients:
- 4 cups cooked chickpeas, with 1 cup liquid
- 2 tablespoons tahini (sesame paste)
- 1 pinch salt
- 1 to 2 clove garlic (optional)
- water (optional)
- lemon juice (optional)
- olive oil (optional)
Directions:
In a food processor, combine the cooked chickpeas, tahini, salt and garlic, if using. Process until smooth, adding water, lemon juice or olive oil as desired. Cover and refrigerate until ready to serve.
Recipe Source:
Adapted from Reem Azoury, co-owner and chef of Figs, a cafe in the Palisades neighborhood of Northwest Washington.
Tested by Bonnie S. Benwick for The Washington Post.
E-mail the Food Section with recipe questions.
E-mail the Food Section with recipe questions.
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