Middle Eastern Hummus Recipe

Middle Eastern Hummus Recipe

  • One 20-ounce can chickpeas, drained, rinsed in cold water, and drained again
  • ¼ cup tahini (sesame paste)
  • ¼ cup olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 1 large or 2 small cloves garlic, chopped
  • Dash of ground cumin
  • Dash of cayenne pepper, plus some for garnish
  • Salt
  • Freshly ground black pepper
  • ¾ to 1 cup Indian-Spiced Cashews, coarsely chopped
  1. In the container of a food processor or blender, combine the chickpeas, tahini, oil, ¼ cup water, the lemon juice, garlic, cumin, cayenne, and salt and pepper to taste. Blend until smooth. The texture should be thick but creamy. Add more water if needed; season to taste with the cumin, cayenne, salt, and pepper. Place the hummus in a low, wide serving bowl.
  2. Surround the hummus with a thin circle of the chopped spiced nuts. Sprinkle a very light dusting of cayenne in the center.