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.
- 2 cans (15 or 19 ounces each) chickpeas, rinsed and drained
- 1 small garlic clove
- 1/2 cup chopped fresh parsley
- 6 tablespoons lemon juice
- 6 tablespoons olive oil
- 1 teaspoon salt
- 1/4 cup grated onion
- 1/4 cup sesame tahini
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.