Name: Hummus
Yield: Serves 6
Cuisine: Algerian
Ingredients: 2 large cloves garlic, any green sprouts removed, minced; 2 tablespoons pine nuts, toasted; pinch of cayenne pepper, or to taste; 3 tablespoons chopped fresh flat-leaf parsley; 2 teaspoons salt, plus more to taste; 2 tablespoons extra-virgin olive oil; 4 cups water; sweet paprika to taste; ½ cup fresh lemon juice, or to taste; 1 cup dried chickpeas, soaked overnight and drained; 1 teaspoon ground cumin (optional); 6 tablespoons tahini (sesame paste); pita bread, warmed

Preparation info

Serves
6

Difficulty
Easy

Appears in

Saffron Shores

By Joyce Goldstein

Published 2002

About

Not only is hummus a classic spread beloved in Syria, Lebanon, and Israel, but versions of it seem to appear in every supermarket refrigerator case here in the United States. It has become the perfect appetizer and probably is lunch for many a person trapped at a desk. Serve hummus with warm pita bread or spears of cucumber, radish, carrot, and green onion. It also can be a rich and creamy garnish for falafel.