"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Hummus Recipe

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This recipe for Hummus, by , is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mike Bukowick
Added: Friday, January 9, 2009


1 can chickpeas, rinsed and drained, or 2 cups drained home-cooked chickpeas
1/2 cup extra-virgin olive oil
1/2 cup water
1/4 cup roasted tahini paste
3 tbsp. fresh lemon juice
2 cloves garlic, minced
1 tsp. salt
1/2 tsp. ground cumin (optional)
1/8 tsp. cayenne pepper or to taste (optional)

For serving as a dip:
1 to 2 tbsp. extra-virgin olive oil
1/2 cup small black olives
1 tbsp. harissa or other hot sauce

In a blender, combine the chickpeas, olive oil, water, tahini, lemon juice, garlic, salt, and the cumin and cayenne, if using. Pulse on low, stopping to stir as needed, until a smooth, thick consistency forms. The mixture can be used immediately or covered and refrigerated for up to 3 days.

To serve as a dip, spread the chickpea mixture in a thin layer on a platter or spoon it into a bowl. Drizzle with the olive oil and garnish with the olives. Place the harissa in a dollop at the center of the platter or bowl.




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