(Adapted from Mollie Katzen’s Moosewood Cookbook)
Preparation time: 10 minutes
Yield: about 3.5 cups (6-8 servings)
A tangy and delicious check pea purée from the Middle East, hummus is a perfect dip or sandwich spread. Preparation is super-quick if you use a food processor.
NOTE: This recipe calls for 3 cups cooked chick peas. You can soak and cook dry ones, but canned work just as well.
2 to 3 medium cloves garlic, sliced
a large handful of parsley
2 healthy scallions, in 1-inch pieces
3 cups cooked chick peas (2 15.5-oz cans, rinsed and well-drained)
6 Tbs. tahini
6 Tbs. fresh lemon juice
¾ to 1 tsp. salt (to taste)
Optional: cayenne and a little cumin, to taste
1) Place garlic, parsley, and scallions in a food processor or blender, and mince.
2) Add chick peas, tahini, lemon juice, and salt, and purée to a thick paste. (You can also do the mincing and mashing by hand. The hummus will have a coarser texture, but that can be nice too.)
3) Season to taste, if desired, with cayenne and cumin (and correct the salt, if necessary). Transfer to a tightly lidded container and chill.