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Hummus (Chick-Pea Dip)

vegetables, dips, greek

1/4 cup tahini (sesame paste); or peanut butter
1/2 teaspoon cumin or more to taste
1/2 teaspoon salt
2 cloves garlic; minced
1 tablespoon lemon juice
3 tablespoons hot water
1 can (19 oz) chick-peas; drained
chopped fresh parsley; optional

Serve this Middle Eastern classic with pita bread or vegetables as an appetizer or for lunch, snacks or a picnic. For a casual dinner, add vegetable soup to the menu. In small bowl, combine tahini, cumin, salt and garlic; while stirring, slowly pour in lemon juice, then hot water. Purée chick-peas in a blender or a food processor, or pass through a food mill; add tahini mixture to purée and process or mix well. Taste and add more cumin and salt if desired. Spread hummus on dinner plate and sprinkle with chopped parsley.

Contributor: Smart Cooking - Anne Lindsay

Yield: Makes 1 1/2 cup

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