Homemade hummus

December 17, 2008

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Makes 2 cups or enough to serve 6

You can find many versions of hummus, which is served all over the Middle East. This is a quick Syrian version, based on canned chick peas, which is especially creamy and lemony. Tahini is a puree of sesame seeds, with the consistency of thin peanut butter, available in the specialty section of most supermarkets.

1 can (15 ounces) chick peas
1/2 cup sesame tahini
Juice of 1 lemon, or to taste
1/4 teaspoon salt, or to taste
1 tablespoon olive oil
1. Set a strainer over a bowl. Tip the chick peas into it; reserve the liquid.

2. In a food processor, combine the chick peas, 1 tablespoon of their liquid, tahini, lemon juice, salt, and oil. Pulse the mixture until it is smooth and creamy.

3. Taste for seasoning and add more lemon juice, if you like. Add enough of the remaining liquid from the can, 1 tablespoon at a time, to make a mixture that just holds its shape. Serve with pita bread or crackers. Emeline Aroush