Lightly flavored with tahini, this basic hummus is creamy-smooth. For a more full-bodied flavor, increase the tahini up to 1 cup. Stir the tahini well right before measuring—it separates when it sits.
YIELD: SERVES 16
3 cups cooked chickpeas, or 2 15-oz. cans chickpeas, rinsed and drained, warmed
⅓ cup lemon juice
1 clove garlic
½ cup tahini
Purée warm chickpeas, lemon juice, garlic, and ⅔ cup water in food processor 3 to 4 minutes, or until smooth, scraping down sides of bowl if necessary. Add tahini, and purée 2 minutes, or until mixture has consistency of soft cream cheese, adding 1 to 2 Tbs. water, if necessary. Season with salt and pepper, if desired.
Protein: 4 g
Total Fat: 5 g
Saturated Fat: 0 g
Carbohydrates: 10 g
Cholesterol: 0 mg
Sodium: 75 mg
Fiber: 3 g
Sugar: 2 g
CLASSIC HUMMUS CAN BE DOCTORED UP WITH THE FOLLOWING FLAVORINGS (ADDED DURING THE LAST MINUTE OF BLENDING TIME) AND GARNISHED WITH TOPPINGS.
Blend in ½ cup chopped fresh parsley. Sprinkle with chopped parsley and Za’atar.
SUN-DRIED TOMATO HUMMUS
Blend in ¼ cup sun-dried tomato pesto. Top with olive oil, chopped olives, and smoked paprika.
ROASTED PEPPER HUMMUS
Blend in ¾ cup roasted red peppers. Garnish with smoked paprika and chopped parsley.
Blend in 1 Tbs. harissa (or 1 tsp. cayenne pepper mixed with 2 tsp. olive oil and ½ tsp. minced garlic). Garnish with 2 Tbs. olive oil, ¼ tsp. smoked paprika, and dash of chopped parsley.
GREEN CHILE & CILANTRO HUMMUS
Blend in 3 to 5 Tbs. canned fire-roasted green chiles and ½ cup chopped cilantro. Garnish with olive oil, chopped green chiles, and chopped cilantro.