Besides being a great dip and spread, Hummus also makes a tasty stuffed pita sandwich, with the addition of cucumber, red onion, and tomato slices. For an interesting twist on this traditional recipe, see our black bean version on page 129.
1 can (16 ounces) chickpeas, drained and rinsed
¼ cup tahini
¼ cup plus 2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon salt
2 teaspoons sweet paprika
In a food processor, combine all the ingredients, but add only 1 teaspoon of the paprika; process to a thick smooth paste. If the consistency is too thick, add water, a little at a time, to thin the dip as desired.
Transfer the hummus to a wide, shallow bowl, sprinkle with the remaining 1 teaspoon of paprika, and serve with pita breads, cut into wedges. Keep covered, in the refrigerator for up to 3 days.