Simply Smooth Hummus
This simple and delicious hummus recipe is perfect for serving as a crowd-pleasing appetizer or snack. The creamy blend of chickpeas, tahini, and garlic is complemented by the zesty freshness of lemon juice. Serve it with pita bread and crisp baby carrots for a tasty and satisfying dip that everyone will enjoy.
— Constant Cookbook
Ingredients
- 1 garlic clove
- 1 can (15 ounces) chickpeas (garbanzo beans),
- rinsed and drained
- 1 teaspoon salt
- 1/3 cup water
- 1/3 cup tahini (sesame paste)
- 1 tablespoon olive oil
- Juice of 2 lemons
- 2 rounds pita bread
- 1/2 pound baby carrots
Instructions
- <b>Slice the garlic</b>
- Be sure an adult is nearby to help.
- Put the garlic clove on a cutting board. Place a metal spatula over the garlic clove and press down hard with the heel of your palm to loosen the papery skin. Peel off the skin and throw it away. Use a sharp knife to cut the garlic into 4 or 5 slices.
- <b>Blend the ingredients</b>
- Put the garlic, chickpeas, salt and water in a blender container. Blend for 1 minute. Turn off the blender and scrape down the sides with a rubber spatula. Replace the lid and blend again until the mixture is smooth, about 1 minute. Add the tahini, olive oil and lemon juice and blend for another minute to mix.
- <b>Scrape into a bowl</b>
- Using the rubber spatula, scrape the hummus into a serving bowl. If you are not serving it immediately, cover the bowl with plastic wrap and refrigerate it.
- <b>Serve the dip</b>
- Place the pita bread rounds on the cutting board and use a serrated knife to cut each round into 8 triangles.
- Trim the stringy ends from the carrots. You can leave on the green tops, if you want, because they make a good handle.
- Put the bowl of hummus on a large plate. Surround it with the pita triangles and baby carrots for dipping. Serves 4 to 6.
- Adapted from Williams-Sonoma <I>Fun Food,</I> by Stephanie Rosenbaum (Simon & Schuster, 2006).
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