Updated Thursday, May 23rd, 2002
Yield: about 3 cups
Hummus -- a Middle Eastern classic -- is superb with warmed pita pockets cut into triangles. Or serve it as a dip with vegetables or as a spread for crackers.
Combine all the ingredients in a food processor and process until smooth. Let stand for at least 30 minutes before serving. Hummus can be made a few days in advance and stored in an airtight container in the refrigerator.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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