Recipe: Hummus

Tired of eating hummus that's too bland, too garlickly, or not quite right? After many disappointing hummus encounters, Jumping Bean offers the following remedy, taken from Middle Eastern Cookery by Eva Zane:

Mash together and set aside

• 1-2 garlic cloves
• ½ teaspoon salt
• ¼ teaspoon each of black pepper and paprika
• 1/8 teaspoon cayenne pepper

Drain

1. 15-ounce can garbanzo beans, rinsed
2. Reserve liquid and set aside. Place beans in food processor. Gradually blend garlic mixture into pureed beans along with:

• ½ cup tahini*
• ¼ cup lemon juice
• reserved liquid as needed to make a creamy consistency

1. Adjust seasonings to taste and spread on a serving plate or spoon into serving bowl. Drizzle with olive oil and a splash of paprika. Garnish with minced parsley if you wish.
2. Makes approximately 2 ½ cups of hummus. Serve with toasted pita bread.

* Tahini is a sesame-seed paste available in Middle Eastern grocery stores, Whole Foods, or Trader Joes.

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