Hummus

 

This is a quick Middle Eastern recipe that can be thrown together in minutes. I try to keep a couple cans of chickpeas. Garnishing any kind of hummus with Sumac Powder adds a slightly tart complement perfect for the dish.

 

INGREDIENT
1 can (15-16 ounces) chickpeas or (Boiled chickpeas)
1/4 cup tahini (Tahini is sesame seed butter)
2 cloves garlic
1/4 cup fresh lemon juice
1-2 tablespoons olive oil
1/2 teaspoon ground cumin
salt, to taste
1 teaspoon sumac powder
 

METHOD

Drain and rinse the chickpeas, reserving 1/2 cup chickpea liquid.
Set aside 1/4 cup of the chickpeas for garnishing, if you like.
Place the tahini in a food processor, or blender, and pulse with the garlic and lemon juice until smooth.
With the machine running, add the 1/2 cup reserved chickpea liquid and 1 3/4 cup chickpeas. Process until well blended and smooth.
Taste and adjust the seasoning with lemon juice and salt.
Cover and set hummus aside, at room temperature, to let the flavors meld.

To serve, spread the hummus on a shallow platter and make a small well in the center, with a spoon. Drizzle the olive oil into the well, and add the sumac on top.
Sprinkle the cumin over the entire plate.
Serve with Kuboos, Parata Roties or toasted pita triangles.