This Middle Eastern classic is delicious as a dip for toasted pita triangles or crudites. It also makes a tasty spread for sandwiches. At the Market, we spread hummus inside a toasted pita, then fill the pocket with grated carrots, sliced cucumbers, sprouts, and tomatoes
Makes about 2 cups hummus
One 15 1/2-ounce can chickpeas
3/4 cup tahini
6 garlic cloves
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
Juice of 3 lemons
1/4 cup olive oil
2 tablespoons chopped fresh parsley
1. Drain the chickpeas, reserving the liquid. Place the chickpeas in the bowl of a food processor fitted with the metal blade.
2. Add the tahini, garlic, salt, black pepper, and red pepper flakes and pulse several times. Add the lemon juice and olive oil in a slow, steady stream down the feed tube with the machine running and puree until smooth. Add 1/4 to 1/3 cup of the reserved liquid from the can if necessary to make a smooth paste.
3. Add the parsley, and additional salt and pepper if desired. Pulse several times just until blended. Refrigerate in an airtight container until ready to use or up to 5 days.
