Hummus

There are all kinds of great dips out there, but one of my favorites is hummus, a thick dip made from chick peas (aka garbanzo beans). Commonly served in Mediterranean and middle eastern restaurants, it is easy to make at home. I like it with best with pita chips, baguette slices, and carrots.

The only special ingredient necessary for this dip is tahini, which is basically like peanut butter but made with sesame seeds. If you can find it, I like the Ziyad brand because it is cheaper and more liquid than many brands. Because it is more fluid, I find it easier to work with. To remix it before using (it separates like natural peanut butter does), all you have to do is shake the jar. With some other brands, you really need to work it to get it mixed back together. I, personally, am opposed to that if I can help it.

The other nice thing about hummus is that it is a blank slate. While it is perfectly delicious plain, it can be even better when you add a little something extra... perhaps some roasted garlic or roasted red peppers.

Hummus
Yield: 1 to 1-1/2 cups

1 15 oz can chick peas (drain but reserve juice)
1 TBS lemon juice (fresh does make a difference here)
2 TBS tahini
1 TBS olive oil
1/4 tsp paprika
1/2 tsp salt
1/8 tsp ground black pepper

Put all ingredients into a food processor (except reserved juice). Run for 10 seconds. Remove lid and scrape down sides. Evaluate the mixture to see whether you need to add any of the reserved juice. This is mostly a matter of personal taste. If you add more juice and run to processor longer, you can really get a smooth hummus. If you like it a bit more firm and "fluffy" then add as little juice as possible to get it to mix the way you want. Hummus does firm up a bit in the refrigerator. Pour into a serving bowl or storage container. If serving immediately, you can drizzle with a little olive oil. Keeps in the fridge in an air tight container for about a week.

If you want to add a little extra flavor, before processing, add either 2 TBS of roasted garlic (I roast a whole bunch at one time, freeze in mini muffin tins, and then keep in the freezer for times like these) or 1/4 cup of roasted red peppers (fresh or canned).