We love hummus at Claire’s. It’s great for dipping or in a sandwich. This version has cayenne pepper and Tabasco to give it alittle more zip than our hummus sandwich filling. Either way, it’s cholesterol-free and delicious.
1cuptahini (sesame paste, found in health food stores)
Juice of 2lemons
Large pinch of cayenne pepper
Salt, to taste
½cup chopped parsley
Soak the chickpeas overnight in a large pot with 10cups of water. Add fresh water to cover by 2inches, then boil for about an hour or until soft, adding water as necessary. Drain.
Place all the ingredients except the parsley and paprika in the bowl of a food processor. Puree until smooth. Taste for seasoning. Turn into a bowl and sprinkle with parsley and paprika. Serve with pita triangles for dipping.