makes about 2 cups
Over the last few years, hummus has become ubiquitous at parties, on menus, and in cookbooks. And with good reason—it’s easy to make, tastes great, and is healthful and versatile to boot. Supermarkets now sell containers of the popular chickpea and tahini dip in a variety of flavors. No collection of quick and easy vegetarian appetizers would be complete without a hummus recipe. So here’s my latest take on an old favorite—a refreshing lime and green onion version of the classic.
2 to 3 scallions (green onions), coarsely
chopped
1 (16-ounce) can chickpeas, drained and
rinsed
¼ cup tahini (sesame paste)
2½ tablespoons freshly squeezed
lime juice
½ teaspoon salt
030 teaspoon cayenne
2 tablespoons extra-virgin olive oil
Paprika, for garnish
In a food processor, process the scallions until finely minced. Add the chickpeas and tahini and process until smooth. Add the lime juice, salt, and cayenne and process until well combined.
With the machine running, slowly stream in the oil and process until smooth. Taste to adjust the seasonings. Transfer to a bowl and sprinkle with paprika. note: You can serve the hummus right away or cover and refrigerate for an hour or two, which will allow the flavors to intensify.
