<aside> 📋 Hummus

Hummus is basically chickpea paste. In this hummus recipe, adapted from "How to Cook Everything," tahini is essential, as are garlic and lemon. But this dip is also flexible: cumin and pimentón are optional, as, again, are herbs or blends like za’atar.

6 to 8 servings servings • Total time: 15 minutes

Ingredients

• [ ] 1 can drained canned chickpeas
• [ ] 1/2 cup tahini, with some of its oil
• [ ] 1/4 cup extra virgin olive oil
• [ ] 5 cloves peeled garlic, or to taste (original recipe said 2)
• [ ] Juice of 1 lemon, plus more as needed
• [ ] Salt and freshly ground black pepper
• [ ] 1 tablespoon ground cumin
• [ ] Chopped fresh parsley leaves for garnish
• [ ] 1 habanero pepper, if you want it spicy

Instructions

1. Put the chickpeas, tahini, cumin or paprika, oil, garlic and lemon juice in a food processor, sprinkle with salt and pepper and begin to process; add chickpea-cooking liquid or water as needed to produce a smooth purée.
2. Taste and adjust seasoning, adding more salt, pepper or lemon juice as needed. Serve, drizzled with some olive oil and sprinkled with a bit of cumin or paprika and some parsley. </aside>