Basic Hummus
April 2011
Makes: 24 servings
Prep: 15 mins
- 2 15 ouncecans chickpeas, rinsed
- 1/2cup tahini
- 1 tablespoon fresh lemon juice
- 1 clove garlic, finely chopped
- Salt and pepper
- 1/4cup pistachios, toasted and chopped
- Extra-virgin olive oil, for drizzling
- Pita triangles, carrot sticks, celery sticks, endive spears, cucumber spears and sliced bell peppers, for dipping
- In a food processor, blend the chickpeas, tahini, lemon juice, garlic and 1/2 cup water until smooth; season with salt and pepper. Transfer to a bowl and top with the pistachios and a drizzle of olive oil. Serve with the pita triangles and vegetables.